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Mashed Rutabaga with Yam


This is from a cookbook titled The Diabetic Gourmet by Francine Prince. She includes an analysis of calories, CHO, protein, etc in each serving if you are interested. I like her recipes because of the interesting seasonings.

I would like to share a recipe that turned out quite well. I suppose this recipe would make best sense in the autumn or winter., ---Mary


1 1-lb yellow turnip (rutabaga), peeled, cut into 1/2 inch cubes
10 ml2 teaspoons Italian olive oil
2 shallots, minced
2 cloves garlic, minced
1 medium yam (1/2 lb), baked (used microwave)
2 ml1/2 teaspoon each dried thyme and rosemary leaves, crushed, and ground
1 ml1/4 teaspoon freshly grated nutmeg
1 ml1/8 teaspoon ground red (cayenne) pepper
2 Tablespoons minced fresh parsley
30 ml2 tablespoons low-fat plain yogurt (I used vegan cream cheese mixed with soy milk)
30 ml2 tablespoons chopped fresh chives


1. Place turnip cubes in large kettle. Partially cover with water, and boil briskly until tender (45 to 50 minutes). Drain in colander. Let stand uncovered in colander for 10 minutes. Mash or put through food mill. Place in bowl.

2. Heat oil over medium heat in nonstick skillet until hot. Saute shallots and garlic until wilted but not brown. Add to bowl.

3. Scoop out yam from skin and blend with turnip, using a fork. Stir in dried herbs, spices, and parsley.

4. Fold in yogurt (or substitute) and chives. Return mixture to nonstick skillet and reheat. Serve immediately.

ALTERNATIVE COOKING METHOD: Mixture may be prepared well in advance, piled into 4 lightly oiled ovenproof crocks, and baked in a preheated 400 degree oven until heated through. (This is the method I used.)

Major Ingredients: 


I steamed the turnip cubes instead of boiling. This worked well and took half the time. I was surprised that it all mashed down to a small amount, not quite filling my 1-qt. casserole dish. If you use the 4 crocks they will each hold less than a cup. The herbs and spices in this are nice.