- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 115
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 167 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 8 grams
Share This Recipe
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 115
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 15 milligrams
- Sodium
- 167 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 8 grams
Ingredients
Directions
- Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
- Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
- Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
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