Stewed Rutabaga
A tasty vegetable dish worth trying! Stewed rutabaga can stand on its own or serve as a side dish for meat. It's easiest to stew in a heavy-bottomed pot or a Dutch oven, where the rutabaga cooks through nicely.
Lenochka
Recipe author
Stewed Rutabaga
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
2 g
Fats 36 %
8 g
Carbohydrates 55 %
12 g
114 kcal
GI:
0
/
0
/
100
- Wash the rutabaga, peel it, and cut into small cubes.
- Put the rutabaga in a saucepan, cover with water, season with salt and pepper to taste, and add the sugar and caraway.
- Set the pan over medium heat and simmer the rutabaga until tender, about one hour.
- While the rutabaga simmers, make the sauce: melt the butter in a skillet, whisk in the flour until smooth, then stir in the sour cream.
- Pour the sauce over the cooked rutabaga, bring to a boil, and remove from the heat.
- Serve hot.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Enriched whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Caraway - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rutabaga - 34 kcal/100g
- Salt - 0 kcal/100g
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