Best Health



Rutabaga, also known as orange turnip or swede, has a tangy sharpness that makes it a good match for rich potatoes. This is a perfect make-ahead dish for anything from roast beef to turkey. Gruyère is delicious, but you can substitute it with any strong cheese, such as Cheddar and Swiss.

INGREDIENT­S 1 tbsp (15 mL) butter

5 medium Yukon Gold potatoes (about 2.2 lb/1 kg), unpeeled

1 small rutabaga (about 2.2 lb/1 kg)

4 cups (900 mL) no-salt-added chicken stock ¾ tsp (3 mL) salt

¼ tsp (1 mL) nutmeg, freshly grated preferably 2 cups (500 mL) water

2 cups (500 mL) grated Gruyère cheese METHOD

1. Preheat oven to 375°F (190°C). Grease a 9- x 13-in (3.5 L) baking dish with butter.

2. Scrub potatoes (no need to peel) and cut into chunks; place in a large pot. Peel and discard thick peel from rutabaga. Cut rutabaga into chunks (about the same size as the potato chunks); add to pot. Add stock, salt and nutmeg. Add as much water as needed to bring liquid in pot to just below the level of the vegetables; bring to a boil. Boil gently for 10 to 15 minutes or until vegetables are tender. Drain, reserving 2 cups (500 mL) of the cooking liquid.

3. Transfer vegetables back to pot. Mash until smooth, adding enough of the reserved cooking liquid to help vegetables become a chunky purée. Transfer to a prepared dish; smooth into an even layer. Sprinkle with cheese. Bake for

15 to 20 minutes or until cheese is bubbly and browned. (Make-ahead: Cook and purée vegetables; transfer to baking dish and let cool completely. Cover well and keep refrigerat­ed for up to 2 days. Sprinkle with cheese and bake, adding 10 minutes to baking time.)

PER SERVING: 187 calories, 9 g protein, 8 g fat (5 g saturated fat), 19 g carbohydra­tes, 2 g fibre, 27 mg cholestero­l, 289 mg sodium besthealth­ MAKES: TO SERVINGS PREP TIME: MINUTES COOK TIME: HOUR

Newspapers in English

Newspapers from Canada