Rutabaga wedges with dip

Step 1/4

• 800 g rutabagas
• 2 cloves garlic
• 10 g ginger

• oven
• cutting board
• knife

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.