Bacon provides a simple addition to this tasty side dish that's made with rutabagas and carrots.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
- Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
- In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.
Nutrition Facts : Calories 199, Carbohydrate 10 g, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 595 mg
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