Ingredients
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RECIPE
Preparation
Thinly slice the rutabagas and potatoes
Heat the cream and Tomme Vaudoise in a saucepan, then add the
nutmeg and thyme
In a casserole dish, layer the slices of rutabaga and potato
Pour the cream and Tomme mixture over the top until covered
Bake for 35 minutes at 190°C (375°F)
Enjoy !
A recipe created especially for EPFL by Alexandre Bourlon, chef at Le Klee by Novae at Rolex Learning center
About rutabagas
Rutabagas are cruciferous vegetables with a long history – humans have consumed them for centuries. They can be served both raw and cooked: grate them for a delicious raw salad or slaw, or enjoy them in a soup or gratin, alongside potatoes, as in the recipe above.
Nutritional benefits
Rutabagas have recognized health benefits. This low-calorie food is rich in fiber and contains a high concentration of vitamins B and C as well as potassium.
Additionally, rutabagas are a good source of folate, also known as vitamin B9, making it a choice vegetable for pregnant women because they promote the healthy development of the fetal nervous system.
What to look for
People often mistake rutabagas for turnips because the two look so much alike. Rutabagas are round, yellowish-white root vegetables with green leaves. Select those that feel heavy and have unblemished skin. Smaller rutabagas have softer flesh and milder flavor.
Storage
Rutabagas are best stored in a cool and dry place, away from light. They will keep for up to 10 days in the crisper drawer of your refrigerator.
Dr. Maryam Yepes
nutriMenu.ch