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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the rutabagas, removing any bad spots. Stud rutabagas with at least six whole cloves each (more if using a single large rutabaga). Place in a medium saucepan and add just enough water or vegetable broth to cover. Stir in chopped onion, bay leaves, allspice, and salt. Bring pot to a fast boil, reduce to low heat, and simmer until rutabagas are fork-tender but still firm (1-2 hours, depending upon size). | 2. Preheat oven to 425. Remove rutabagas from pot and rinse with cold water; pat dry with paper towels. Mix together mustard and egg and, using a pastry brush, paint entire surface of each rutabaga with mixture. Combine breadcrumbs and brown sugar in a shallow dish; roll rutabagas in crumbs until well covered. Add additional cloves if desired. | 3. Place rutabagas in oven-safe pan; roast until golden brown (10 to 15 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rutabaga	1			285.64	66.5464	8.3376	1.2352
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
bay leaf	2			-	-	-	-
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
salt	1	tablespoon		-	-	-	-
water				-	-	-	-
spicy brown mustard	2	tablespoons		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1	cup		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.