Stuffed Rutabagas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 20.91 g | (21 %) | ||
| Fat | 13.09 g | (11 %) | ||
| Carbohydrates | 31.34 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.71 g | (22 %) |
| Vitamin A | 410.15 mg | (51,269 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.89 mg | (16 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.94 mg | (16 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 70.92 μg | (24 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 3.15 μg | (7 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 59.56 mg | (63 %) | ||
| Potassium | 746.12 mg | (19 %) | ||
| Calcium | 134.81 mg | (13 %) | ||
| Magnesium | 54.31 mg | (18 %) | ||
| Iron | 1.84 mg | (12 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 3.79 g | |||
| Cholesterol | 42.63 mg |
Ingredients
- Ingredients
- 4 small Rutabaga (200 grams each)
- 500 milliliters Beef broth
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 medium sized carrot
- 1 stalk small Leeks
- salt
- white, freshly ground peppers
- 2 cooked Smoked pork chops
- 1 Tbsp breadcrumbs
- 1 Tbsp butter
- 1 small onion
- 2 tsps Mustard
- 2 Tbsps Sour cream
Preparation steps
Brush the rutabagas under cold running water, peel and cut the bottoms slightly so they stand up. Place in a high casserole dish with the broth, put on the lid and cook for 35 to 40 minutes over low heat on the stove.
Peel and finely chop the onion and garlic and sauté for 5 minutes in some oil.
Peel the carrot and cut into small cubes. Rinse the leek and cut into thin rings. Add to the onion-garlic mixture and season with salt and pepper.
Remove the bones from the meat and chop the meat into small cubes. Mix into the vegetables. Remove the pot from the heat and stir in the breadcrumbs.
Remove the rutabagas from the dish, cut off a lid and hollow them out. Chop half the flesh.
Melt some butter, peel and chop the remaining onion and sauté for 5 minutes. Add the chopped rutabaga, top up with 150 ml of broth (approximately 1/2 cup) from the dish and simmer for 10 minutes. Stir in the mustard and sour cream.
Mix about 1/3 of the meat-vegetable mixture with 2 - 3 tablespoons of the mustard cream and spoon into the hollowed-out rutabagas. Spread the remaining vegetables in the casserole dish along with 50 ml of broth (approximately 1/4 cup) and stand the rutabagas on top.
Put the dish in the oven and cook for 15 - 20 minutes at 200ºC (approximately 400ºF).
Suggestion: serve with mashed potatoes.
