Rutabaga and Potato Puree
Rutabaga and Potato Puree - Hearty—warm smoked trout on earthy root vegetables
Healthy, because
Even smarter
Nutritional values
One serving provides twice the daily requirement of vitamin D, which helps the body absorb calcium from food. The more we get of this mineral, the more can be stored in the skeleton as a hidden reserve - thus vitamin D also promotes bone formation and strength.
The rutabaga is a pure winter vegetable. If you want to prepare this dish at a different time of year, replace its part in the puree with celeriac or carrots; both alternatives do not require any pre-cooking time.
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 33 mg |
Ingredients
Kitchen utensils
Preparation steps
Rinse rutabaga, peel and cut into small cubes.
In a pot, bring vegetable broth to a boil. Add rutabaga and return to a boil. Cover and cook on low heat for about 8 minutes.
Meanwhile peel potatoes, rinse and cut into 2 cm (approximately 3/4-inch) cubes. Add to the rutabaga, cover and continue to cook on low heat for 20 minutes.
While rutabaga and potatoes cook, peel onions, cut in half and slice into thin rings.
Heat canola oil in a non-stick pan. Add onions and cook, turning frequently, 8-12 minutes.
Place trout fillets next to each another on a large piece of parchment paper. Fold paper into a package, place on a baking sheet and bake in a preheated oven at 100°C (fan 80°C, gas mark 1) (approximately 210°F/ convection 175°F) about 10 minutes.
Rinse chervil and dill and shake dry. Pluck dill and chervil sprigs. Reserve a small amount for garnish and coarsely chop the rest.
In a small pot, bring milk to a boil. Mash the rutabaga and potatoes with a potato masher. Gradually add the hot milk and mix well.
Season with salt and pepper to taste. Add grated nutmeg to taste and fold in chopped herbs.
Season onions with a little salt and place over the puree. Garnish with dill and chervil sprigs. Cut trout in half and serve alongside the puree and onions.
