Diabetes Forecast

Rutabaga and Carrot Hash

Per Serving

Rutabaga and Carrot Hash

Makes: 12
Serving Size: 1/2 cup
Calories 65
Fat 1.5 g
Saturated Fat 0.2 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 3 g
Sugars 5 g
Cholesterol 0 mg
Sodium 90 mg (without added salt)
Protein 2 g
Choices: Starch 1
  • Makes: 12
  • Serving Size: 1/2 cup
  • Preparation Time: 25 minutes
  • Cooking Time: 30 minutes


1 lb. peeled rutabaga, quartered and thinly sliced
1/2 lb. baking potatoes, peeled and thinly sliced
1 1/2 lb. carrots, peeled and thinly sliced carrots
5 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste
2 cups reduced-sodium, low-fat chicken broth
2 cups water
1 Tbsp. olive oil


  1. In a large saucepan combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper to taste, broth, and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup liquid. Remove and discard the bay leaf.
  2. With a potato masher, mash the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.

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