Baked Rutabagas with Creamy Spinach Dip
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.