Wash Rutabaga and in their whole form boil on medium-high, until soft when punctured with a skewer or fork, this usually takes about 40 to 45 minutes.
Drain all water and set aside, wait to peel until they are a little cooled off (very easy). Then cube.
In the same pot that you've boiled the Rutabagas in, add coconut oil, onion (chopped), garlic chopped and brown lightly. Add peeled and de-housed and chopped pear, and cook on medium-high. Add low sodium organic chicken broth and bring to a boil.
Add peeled and cubed Rutabagas and bring to boiling point once more. Add paprika, Cayenne to taste, sea salt to taste, reduce heat to medium-low and puree with handheld blender. Add 2 - 3 tbsp of heavy whipping cream and serve with your choice of 2 slices or avocado and/or a teaspoon of sour cream with some cilantro garnish on top.
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 1283.9mg||44 %|
|Potassium 2155.1mg||57 %|
|Total Carbohydrate 59.8g||18 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 42g|
|Protein 8.2g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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