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Greek style roasted rutabaga with Yves ground round, adapted from The Healthy Foodie
300g chopped rutabaga
1 tbsp smooth Dijon mustard
2 tbsp water
1 tbsp lime juice
1 tbsp minced fresh thyme
1/4 tsp salt
1 tsp garlic powder
1/2 tsp onion flakes
3/4 tsp dried oregano
1/4 tsp smoked paprika
1/4 tsp chili pepper flakes
Heat oven to 375F.
Microwave rutabaga 4 minutes in a covered casserole.
Mix mustard -> pepper flakes in a small dish, toss with rutabaga.
Bake 25 minutes, uncovered.
*Optional* stir in ~1/3 cup Yves ground round or cooked ground meat, bake 5 minutes. Serve immediately.
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