Low Fat: Harvest Stuffed Sweets

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* Exported from MasterCook *

 

Harvest Stuffed Sweets

 

Recipe By : Star Tribune 11/16/00

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 sweet potatoes -- (8-oz. each)

2 cups diced peeled rutabaga or turnips

1 cup diced peeled carrot

1 cup diced peeled parsnip

1/3 cup low-fat buttermilk

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

3 garlic cloves -- minced

 

Serves 6.

 

Preheat oven to 375 degrees. Wrap potatoes in foil; bake for 1 hour or

until tender.

 

Place rutabaga in a large saucepan; cover with water. Bring to the

boil. Cook 5 minutes. Add carrot; cook 5 minutes. Add parsnip; cook 5

minutes or until rutabaga is tender. Drain; mash vegetables to desired

consistency. Stir in buttermilk, lemon juice, salt, thyme, pepper and garlic.

 

Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop

out pulp, leaving a 1/4-inch-thick shell. Add pulp to rutabaga mixture;

stir well. Stuff the shells with the potato mixture and place on a baking

sheet. Bake for 10 minutes or until thoroughly heated.

 

Nutrition information per serving: Calories 234, Carbohydrates 54 g,

Protein 5 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 243

mg, Calcium 96 mg, Dietary fiber 7 g

 

 

 

 

 

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