Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 * Exported from MasterCook * Southwest Rutabagas Recipe By :Kathleen Mayes and Sandra Gottfried Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rutabagas -- (abut 2 lbs) peeled 1/2 medium onion -- minced 1 tablespoon canola oil 1 can pinto beans -- (16-oz) drained and rinsed 1 teaspoon chili pepper 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/2 cup chopped parsley -- for garnish 1 . Scoop out centers of rutabagas and slice off a piece from bottoms so vegetables will stand. Cook in boiling water for 20 to 30 minutes until tender. 2. Saute onion in oil until translucent. Add beans, chili powder, cumin, garlic powder and cayenne. Cook and stir until well blended. 3. Lightly spoon bean mixture into centers of rutabagas. 4. Garnish with chopped parsley, and serve hot. Makes 4 servings. Each serving contains about: 222 calories, 9g protein, 39g carbohydrate, 5g fiber, 4g fat, Omg cholesterol, 442mg sodium. Source: " ROOTS, A Vegetarian Bounty " Copyright: " 1995 Kathleen Mayes and Sandra Gottfried " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 4g Fat (14.9% calories from fat); 12g Protein; 44g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : Rutabagas become a zesty Southwest-style main dish when stuffed with beans and spicy seasonings. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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