Baked Rutabagas with Creamy Spinach Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 500.1 μg | (834 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,530 mg | (38 %) | ||
| Calcium | 401 mg | (40 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 kilogram Rutabaga
- 4 Tbsps Canola oil
- salt
- freshly ground peppers
- 1 dried Pepperoncini
- 500 grams Spinach
- 1 scallion
- 3 Tbsps ground almonds
- 200 grams Yogurt (0.1% fat)
- 200 grams Buttermilk
- 1 tsp apple cider vinegar
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Peel and quarter rutabaga lengthwise; then cut into 1 cm (approximately 1/2 inch) thick slices. Place rutabaga in a bowl and drizzle with oil. Season generously with salt and pepper and sprinkle peperoncini(s). Mix well. Spread mixture on a baking sheet lined with parchment paper. Bake, turning once or twice during baking, 25-30 minutes.
For the spinach dip: Bring a large pot of salted water to a boil. Rinse spinach thoroughly and blanch in boiling water. Rinse with cold water and drain well. Rinse, trim and thinly slice scallions crosswise. Toast nuts briefly in a dry frying pan. Remove from heat and let cool.
Squeeze spinach to remove water and finely chop. Mix spinach with yogurt, buttermilk, scallions, nuts, and vinegar. Season with salt and pepper and mix in spinach. Season again to taste.
Serve rutabagas with dip.
