Kalrotstappe, Scandanavian Mashed Rutabagas (Vegan)

1. Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).

2. Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.

3. Carefully pour off the water and let any remaining moisture steam off.

4. Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.

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Nutrient	Quantity
Total fats	0.336 g
Protein	2.268 g
Carbohydrates	18.102 g
Energy	77.7 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1113 g
Water	187.803 g
Calcium, Ca	90.3 mg
Lutein + zeaxanthin	39.9 g
Fiber, total dietary	4.83 g
Carotene, beta	2.1 g
Niacin	1.47 mg
Riboflavin	0.084 mg
Sodium, Na	25.2 mg
Total lipid (fat)	0.336 g
Manganese, Mn	0.2751 mg
Fructose	3.381 g
Fatty acids, total saturated 16:0	0.0504 g
Sucrose	1.113 g
Choline, total	29.61 mg
Sugars, total	9.366 g
Fatty acids, total saturated 18:0	0.0063 g
Vitamin B-6	0.21 mg
Selenium, Se	1.47 g
Ash	1.491 g
Fatty acids, total saturated 18:1 undifferentiated	0.0525 g
Pantothenic acid	0.336 mg
Copper, Cu	0.0672 mg
Thiamin	0.189 mg
Iron, Fe	0.924 mg
Carbohydrate, by difference	18.102 g
Phosphorus, P	111.3 mg
Folate, total	44.1 g
Lycopene	29.4 g
Fatty acids, total saturated 18:2 undifferentiated	0.0735 g
Glucose (dextrose)	4.83 g
Zinc, Zn	0.504 mg
Maltose	0.042 g
Fatty acids, total polyunsaturated	0.1848 g
Vitamin A, IU	4.2 IU
Folate, DFE	44.1 g
Vitamin C, total ascorbic acid	52.5 mg
Starch	0.84 g
Vitamin K (phylloquinone)	0.63 g
Fatty acids, total saturated	0.0567 g
Fatty acids, total monounsaturated	0.0525 g
Folate, food	44.1 g
Cryptoxanthin, beta	2.1 g
Vitamin E (alpha-tocopherol)	0.63 mg
Magnesium, Mg	42 mg
Potassium, K	640.5 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	1 teaspoon	0	0	0
Potato	1	0	0	0
almond milk	3 tablespoons	0	0	0
salt pepper	0	0	0	0
rutabaga	1.5 1/2	77.7	18.102	0.336