Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it’s ready in just over 30 minutes.
Ingredients
- 2 pounds rutabaga, peeled and cut into 1/2-inch chunks
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 1 teaspoon ground black pepper
Directions
Step 1
Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 121 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat2g | 10% |
Cholesterol8mg | 3% |
Sodium650mg | 28% |
Total Carbohydrate22g | 8% |
Dietary Fiber6g | 21% |
Total Sugars16g | |
Protein3g | |
Vitamin C57mg | 285% |
Calcium115mg | 9% |
Iron1mg | 8% |
Potassium778mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this