Rutabaga, Carrot and Potato Mash

Eat Pretty this Thanksgiving with a delicious dinner that's guilt-free and sans glut (and gut!).  Mix up your traditional holiday recipes by preparing your  favorite ingredients in new, healthy, and beauty-enhancing ways based on the Cleveland Clinic’s Lifestyle 180 program.  These recipes are 100% whole grain with no trans fats and contain only minimal amounts of saturated fat and added sugars.

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Ingredients:

• 1 small (3/4 pound) rutabaga, peeled and cut into 1 1/2-inch cubes
• 32 ounces vegetable broth
• 1 pound carrots, thinly sliced
• 1/2 pound red potatoes, peeled and cut into 1/2-inch cubes
• 2 teaspoons canola oil
• 2 teaspoons minced garlic
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper

Preparation

• Combine rutabaga and broth in a large saucepan; bring to boil over high heat.
• Reduce heat; simmer 10 minutes.
• Add carrots and potatoes; cover and simmer 18 to 20 minutes, or until vegetables are very tender.
• Drain vegetables, reserving broth. 
• Heat oil in same saucepan. Add garlic; cook 1 minute.
• Add reserved broth; cook over medium-high heat until mixture is reduced to 1/3 to 1/2 cup.
• Add drained vegetables, salt, and pepper; mash with a potato masher or handheld blender to desire consistency.

Calorie CountRecipe Info Provided by CalorieCount.com

Recipe makes 12 servings