Stewed rutabaga
Composition / ingredients
5
servings:
Cooking method
1. My rutabaga, peel, cut into small cubes.
2. Put the rutabaga in a saucepan, pour water, salt and pepper to taste, add sugar and cumin.
3. We send the pan to medium heat, simmer the rutabaga until soft, it will take about one hour.
4. While the rutabaga is stewing, prepare the filling. Melt butter in a frying pan, then pour flour, mix with a whisk until smooth, add sour cream.
5. With the resulting sauce, pour the ready-made rutabaga, bring to a boil, remove from the fire.
Serve hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rutabaga - 34 kcal/100g
- Salt - 0 kcal/100g
