Golden Rutabagas and Shallots
A rutabaga's skin is thick, waxy, and tough, so a paring knife works best for peeling. After peeling, chop the rutabaga in half with a heavy knife or cleaver, then cube, slice, or dice as needed.
5 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
1 tablespoon butter margarine
12 shallots, peeled and halved
1 cup fat-free, less-sodium chicken broth
1/2 cup Madeira wine or dry sherry
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon minced fresh thyme
1/8 teaspoon freshly ground black pepper
Place rutabaga in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain.
While rutabaga cooks, melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add 1 cup chicken broth, Madeira wine, honey, and salt; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.
Yield: 6 servings (serving size: about 3/4 cup)
CALORIES 130 (16% from fat); FAT 2.3g (satfat 1.2g, monofat 0.5g, polyfat 0.2g); PROTEIN 2.6g; CARBOHYDRATE 21.2g; FIBER 3.5g; CHOLESTEROL 5mg; IRON 1mg; SODIUM 204mg; CALCIUM 69mg;
Cooking Light, DECEMBER 2004
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!