Baked Rutabaga with "Red-Eye" Tomato Sauce
Gently baking rutabaga preserves its subtle vegetal nuance, which would be easily overpowered by caramelization in a roasting scenario.
Recipe by Cooking Light November 2015
Credit: Romulo Yanes; Styling: Claire Spollen
129 calories; fat 7.9g; saturated fat 2.5g; mono fat 4.4g; poly fat 0.7g; protein 2g; carbohydrates 14g; fiber 4g; cholesterol 8mg; iron 1mg; sodium 347mg; calcium 66mg.