Roasted Rutabagas with Tomato Salsa
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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