Roasted Rutabagas with Tomato Salsa

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Roasted Rutabagas with Tomato Salsa
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
290
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie290 cal.(14 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates34 g(23 %)
Sugar added1 g(4 %)
Roughage10.2 g(34 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K49.4 μg(82 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.7 mg(50 %)
Folate162 μg(54 %)
Pantothenic acid0.9 mg(15 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C116 mg(122 %)
Potassium971 mg(24 %)
Calcium161 mg(16 %)
Magnesium52 mg(17 %)
Iron2 mg(13 %)
Iodine14 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.6 g
Uric acid72 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 kilogram Rutabaga
4 Tbsps vegetable oil
1 tsp sweet ground paprika
salt
500 grams fully ripe Tomatoes
1 handful parsley
2 garlic cloves
1 shallot
1 pinch sugar
freshly ground peppers
1 splash Tabasco sauce
1 generous pinch Cumin
1 Tbsp olive oil
4 slices thin Flatbread
How healthy are the main ingredients?
Tomatoparsleyolive oilsugarsaltgarlic clove

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

Peel rutabaga and cut into 1-2 cm (approximately 1/2–1-inch) thick columns. Place on a baking sheet and rub with oil, paprika and salt. Bake in the oven until crispy, 20-25 minutes. Meanwhile, rinse the tomatoes, cut crosswise, dip into boiling water, rinse with cold water, remove the skins and dice. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Peel garlic and the shallot. Press garlic and grate with the shallot over a small hand grater. Place both in a bowl and mix with the chopped tomatoes and parsley. Season with salt, sugar, pepper, hot-pepper sauce and cumin and whisk in the olive oil. Serve rutabagas with the tomato salsa and flatbread, if desired.

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