Baked Rutabaga with Creamy Spinach Dip

Ingredients

• 1 kg rutabaga
• 4 tbsp rapeseed oil
• Salt
• Pepper (freshly ground)
• 1 dried pepperoni
• 500 g spinach
• 1 Spring onion
• 3 tbsp ground almond kernels
• 200 g yogurt
• 200 g thick milk
• 1 tsp apple cider vinegar

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Peel the rutabaga, cut it lengthwise into quarters, then slice into about 1 cm thick rounds. Place in a bowl and drizzle with oil. Season generously with salt and pepper, crumble the pepperoni over the top, mix well, and spread on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning once or twice.

3. 3.

   Bring a large pot of salted water to a boil for the spinach. Rinse the spinach thoroughly and blanch briefly in boiling water. Drain, shock in cold water, and let it dry completely. Slice the spring onions into thin rings. Toast the almond kernels in a hot pan without oil until fragrant, then remove from heat and cool.

4. 4.

   Squeeze out excess moisture from the spinach and chop finely. Whisk together yogurt, thick milk, sliced spring onion, toasted almonds, vinegar, salt, and pepper. Fold in the chopped spinach and adjust seasoning as needed.

5. 5.

   Serve the baked rutabaga with the creamy spinach dip on the side.