Rutabaga Puree

1 Rutabaga about (1 lb) OR;

1 lb Turnips;

1 md Size orange sweet potato;

1/4 ts Red (cayenne) pepper;

1/2 c Non-fat dry milk powder;

3 tb Fresh parsley; chopped

Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover ans simmer, until tender. Drain, reserving in little of water. Place vegetables in a blender or food processor fitted with the metal blade and process to a puree. Add cayenne, nutmeg and dry milk; process to blend. Rewarm in saucepan w some of reserved water if necessary. Garnish with parsley and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master