In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast. Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 6|
|Calories from Fat: 37 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 52.7mg||2 %|
|Potassium 404.9mg||11 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 15.7g|
|Protein 1.5g||2 %|
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Calories per serving: 112
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