Curried Rutabagas and Apples, Coconut Milk and Crisped Onions
Serves 4 to 6.
Note: In this golden mash, the cider and apples and a little honey soften the bite of the rutabagas, while coconut milk enriches the texture.
• 2 lb. rutabagas, peeled and cut into 2-in. pieces
• 1 tart apple, peeled, cored and cut into 2-in. pieces
• 1 c. apple cider
• 1 tbsp. grated fresh ginger
• 2 tsp. curry powder, or more to taste
• 1 c. coconut milk, or more if needed
• 1 tbsp. honey, to taste
• Salt and freshly ground pepper, to taste
• 1 tbsp. sunflower or vegetable oil
• 1 small onion, peeled and diced
• 2 tbsp. chopped fresh cilantro, optional
Put the rutabagas and apple pieces into a medium saucepan and add enough lightly salted water to cover. Set over high heat, bring to a boil, reduce the heat, cover and simmer until very tender, about 10 to 15 minutes. Drain off any water, return the pot to the stove, add the cider and simmer, uncovered, until absorbed by the vegetables.
Using an immersion blender or a food processor fitted with a steel blade, purée the rutabagas with the ginger, curry and enough coconut milk to make a thick mash. Stir in the honey and salt and pepper to taste.
In a small skillet, heat the oil over medium heat and sauté the onion until toasty brown, about 7 to 10 minutes. Stir the sautéed onion into the mash and serve garnished with the cilantro.
Nutrition information per each of 6 servings:
Calories 199 Fat 11 g Sodium 23 mg Saturated fat 7 g
Carbohydrates 26 g Calcium 68 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 4 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 2 fat.