Asian-Style Rutabagas
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 163 kcal | (8 %) | ||
| Protein | 5.37 g | (5 %) | ||
| Fat | 6.55 g | (6 %) | ||
| Carbohydrates | 16.4 g | (11 %) | ||
| Roughage | 7.67 g | (26 %) | ||
| Saturated fatty acids | 1.18 g |
Ingredients
- For the sauce and garnish
- 2 Tbsps Sesame seeds (for garnish)
- 2 Tbsps light soy sauce
- 1 Tbsp Lime juice
- 1 tsp Blossom honey
- 200 milliliters Vegetable broth
- ¼ tsp cornstarch
- For the vegetables
- 10 grams dried Wood Ear Mushrooms
- 1 red chili pepper
- 80 grams shallots
- 100 grams carrots
- 700 grams Rutabaga
- 3 tsps Peanut oil
- Garlic chive
- 1 Tbsp chopped parsley
Preparation steps
For the sauce and garnish: Toast the sesame seeds in a dry skillet until golden. Remove and set aside.
Blend the soy sauce with the lime juice, honey, vegetable broth and cornstarch in a bowl.
For the vegetables: Soak the mushrooms for 20 minutes in warm water. Drain and chop. Rinse the chile, thinly slice and remove seeds. Peel the shallots, carrots and turnips. Thinly slice the shallots into rings. Cut the carrots into 1/2 cm (approximately 1/4 inch) cubes. Cut the turnips into 1 1/2 cm (approximately 1/2 inch cubes).
Heat the oil in a wok or skillet. Add the mushrooms, chile, shallots, carrots, turnips and garlic, stirring constantly. Season with salt and pepper to taste. Reduce heat and stir in the sauce. Allow to simmer, stirring often, for 10-15 minutes. If necessary add more broth. Taste for seasoning. Add the herbs and serve sprinkled with sesame seeds.
