Rutabaga wedges with dip

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!