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3 medium rutabagas
3 packets sweetener
1 stick butter -- divided
1/4 cup heavy cream -- may
need a touch more
1/2 teaspoon salt
1/4 cup chopped pecans
How To Prepare:
Preheat oven to 350f and
spray a casserole
Peel and slice rutabagas,
then boil in lightly salted
water for approx 7-10
minutes or until just soft.
Useing a mixer, mix
rutabagas, sweetener, salt,
cream and 1/2 he butter
until smooth. Spoon into
prepared pan and smooth
top. Bake, uncovered, for 30
then sprinkle pecans over
the top and drizzle with
remaining butter. Bake an
additional 15 minutes.
Serve piping hot.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Registered: June 2006 Location: West Jordan, Utah Posts: 231
Review Date: Wed July 26, 2006
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 8
Positive aspects of the product (pros):
easy to make, 5 out of 5 liked it
rutabaga is hard to cut up at first
Even my mother who said she hated rutabagas liked this recipe. I didnt have pecans so I used walnuts. I also added cinammon and a dash of davinci vanilla syrup to make it more delicious. My aunt put some salt seasoning on hers (Tony Chachere) but no one else did. My Dad LOVED this thought it tasted like desert.
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