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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 5.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 149.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Bariatric Baked Rutabaga with Pine Nuts & Raisins calories by ingredient
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Bariatric Baked Rutabaga with Pine Nuts & Raisins

Submitted by: HEALTHYLIVN4ME

Introduction

Prepare this recipe as written if you are more than 6 months post-op and have received permission to eat the nuts and raisins. Otherwise, prepare without the pine nuts and raisins and save about 31 calories per serving. May also be pureed for early post-op Lap-Banders without the pine nuts and raisins. Prepare this recipe as written if you are more than 6 months post-op and have received permission to eat the nuts and raisins. Otherwise, prepare without the pine nuts and raisins and save about 31 calories per serving. May also be pureed for early post-op Lap-Banders without the pine nuts and raisins.
Number of Servings: 4

Ingredients

    2 cups peeled & cubed Rutabaga cut into bite-sized pieces.

    1 Tablespoon Shallots, sliced

    2 teaspoons Extra Virgin Olive Oil

    2 teaspoons butter, salted, melted and slightly browned

    1/4 teaspoon Kosher Salt

    1/4 teaspoon freshly ground pepper

    1 Tablespoon Toasted Pine Nuts

    2 Tablespoons golden raisins

Directions

1. Peel and cube a medium to large Rutabaga and cut into bite-sized pieces to make two cups.
2. Toss with the sliced shallots, extra virgin olive oil, kosher salt and freshly ground pepper.
3. Bake uncovered in a 350 degree oven for about an hour until they begin to caramelize around the edges.
4. While rutabaga is baking, soak the golden raisins in warm water for approximately 10 minutes or until plumped. Drain well.
5. Remove rutabaga from oven and drizzle with browned butter, season with Kosher salt & pepper.
6. Toss with toasted pine nuts and plumped golden raisins.

Serve immediately.

Makes four 1/2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LAPBAND2008.






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