Rutabaga wedges with dip
Ingredients
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2 ovens, cutting board, knife, fine grater, citrus press, bowl (large), baking sheet, parchment paper, bowl (small)
Nutrition per serving
Step 1/ 4
- 400 g rutabagas
- 1 cloves garlic
- 5 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
- ¼ lime
- 22½ g miso paste
- 1½ tbsp maple syrup
- 1½ tbsp soy sauce
- 1 tbsp vegetable oil
- ½ tbsp water
- ¼ 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
- 100 g mayonnaise
- 1 tsp sweet chili sauce
- ½ lime
- chili powder
- cilantro (for serving)
- ¼ tsp hot paprika powder
- salt
- pepper
- bowl (small)
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!
Enjoy your meal!
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