EatSmarter exclusive recipe

Rutabaga and Potato Puree

with Smoked Trout
5
Average: 5 (2 votes)
(2 votes)
Rutabaga and Potato Puree

Rutabaga and Potato Puree - Hearty—warm smoked trout on earthy root vegetables

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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 55 min.
Ready in
Calories:
233
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein16 g(16 %)
Fat6 g(5 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D10 μg(50 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.7 mg(50 %)
Folate71 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C55 mg(58 %)
Potassium971 mg(24 %)
Calcium127 mg(13 %)
Magnesium57 mg(19 %)
Iron1.7 mg(11 %)
Iodine14 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.3 g
Uric acid209 mg
Cholesterol33 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
½ Rutabaga (500 grams)
150 milliliters Vegetable broth
700 grams floury potatoes
5 red onions (300 grams)
1 tablespoon Canola oil
2 smoked trout (each about 100 grams)
½ bunch Chervil
½ bunch Dill
100 milliliters
salt
peppers
Nutmeg
How healthy are the main ingredients?
potatooniontroutDillsaltNutmeg
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Measuring cups, 1 Pot (with lid), 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Baking sheet, 1 Parchment paper, 1 Potato masher, 1 Fine grater

Preparation steps

1.
Rutabaga and Potato Puree preparation step 1

Rinse rutabaga, peel and cut into small cubes.

2.
Rutabaga and Potato Puree preparation step 2

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.  

3.
Rutabaga and Potato Puree preparation step 3

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.

4.
Rutabaga and Potato Puree preparation step 4

While rutabaga and potatoes cook, peel onions, cut in half and slice into thin rings.

5.
Rutabaga and Potato Puree preparation step 5

Heat canola oil in a non-stick pan. Add onions and cook, turning frequently, 8-12 minutes.

6.
Rutabaga and Potato Puree preparation step 6

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.

7.
Rutabaga and Potato Puree preparation step 7

Rinse chervil and dill and shake dry. Pluck dill and chervil sprigs. Reserve a small amount for garnish and coarsely chop the rest.  

8.
Rutabaga and Potato Puree preparation step 8

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.

9.
Rutabaga and Potato Puree preparation step 9

Season with salt and pepper to taste. Add grated nutmeg to taste and fold in chopped herbs.

10.
Rutabaga and Potato Puree preparation step 10

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.