MASHED RUTABAGA
2 pounds rutabaga *
1 teaspoon salt
2 tablespoons butter
Salt and pepper, to taste

Carefully cut the ends off the rutabaga. With a flat end on your cutting board, remove peel in sections with knife by slicing from top to bottom. Be sure to remove all of the green part just under the skin. Cut into dice-size pieces and place in a medium pot. Add 1 teaspoon salt and water just to cover. Bring to a boil; cover and simmer about 30-35 minutes or until tender. Drain well and mash with a potato masher. Add butter, salt and pepper.

Makes about 4-6 servings

* Weight before peeling. I used two about the size of softballs.

Per 1/4 Recipe: 107 Calories; 6g Fat; 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 71 Calories; 4g Fat; 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs