Sometimes, all it takes is a fancy name to convince my people that something is worth trying. This is an entirely new take on rutabagas – those ugly root vegetables at which you scoff when you are in the produce aisle. You probably even ask yourself, “who buys those things?!” Well, now you know: I do! Why use potatoes when you can use something that is a great source of dietary fiber, Thiamin, Vitamin B6, Calcium, Magnesium and Phosphorus, and a very good source of Vitamin C, Potassium and Manganese?! The apple takes the bite out of the otherwise radish-tasting vegetable (while leaving the dish just a bit tart), and the yogurt adds some protein.
Me: “Do you like it?”My son: “Yeah.”
Me: “Are you going to have another bite?”
My son: “Yeah.”
(He is a man of few words, but definite opinions. Note: halfway through the rutabagas, my son heard me refer to it as "Princess Potatoes" and wanted no more. So, if you are trying to appease your son, you may want to refer to them as "Power Potatoes". Like I said, it's all in the name.)
1 apple, peeled, cored and sliced
2 rutabagas, peeled and cubed (about 5 cups)
¼ cup milk
½ cup vanilla Greek yogurt
2 Tbs. butter
4 Tbs. agave nectar
1 tsp. cinnamon
Directions:Put apple and rutabagas into a large pan covered with water. Bring to boil and let boil for about 15-20 minutes (until the rutabagas are very soft). Drain rutabagas and apples, with a hand mixer, mix all ingredients until smooth.