Step 1/4
- 800 g rutabagas
- 2 cloves garlic
- 10 g ginger
Preheat oven to 180°C/350°F. Trim rutabaga ends and remove peel with a knife. Cut into 2-cm/0.4-inch slices and then into wedges. Peel and finely chop garlic cloves and ginger.
Step 2/4
- ½ lime
- 45 g miso paste
- 3 tbsp maple syrup
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp water
- ½ tsp hot paprika powder
- fine grater
- citrus press
- bowl (large)
Zest lime and squeeze out the juice. In a large bowl, mix together miso paste, maple syrup, soy sauce, oil, lemon juice and zest, water, garlic, ginger and paprika powder. Add wedges to the marinate and combine well.
Step 3/4
- oven
- baking sheet
- parchment paper
Spread out rutabaga wedges on a baking sheet lined with parchment paper and transfer to preheated oven. Bake for approx. 45 min., or until deep golden brown and crispy.
Step 4/4
- 200 g mayonnaise
- 2 tsp sweet chili sauce
- 1 lime
- chili powder
- cilantro (for serving)
- ½ tsp hot paprika powder
- salt
- pepper
In the meantime, mix mayonnaise, sweet chili sauce and lime juice in a small bowl. Remove wedges from oven and season the with salt, pepper and paprika powder to taste. Serve rutabaga wedges with herby mayonnaise and cilantro. Enjoy!