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🍝 Creamy Rutabaga Mash with Pasta

210 kcal · 30 min · 4 servings

Ingredients

• 80 g pork schnitzel
• 400 g turnip (0.5 turnips)
• 120 g short whole wheat noodles
• 125 g small oranges (1 small orange)
• 25 g rapeseed oil (2.5 tbsp)

Instructions

1. 1. Rinse the schnitzels under running water.
2. 2. Pat the schnitzels dry with a kitchen towel.
3. 3. Cut the schnitzels into thin strips.
4. 4. Peel the rutabaga completely.
5. 5. Dice the rutabaga into small cubes.
6. 6. Place the rutabaga cubes and 100 milliliters of water into a pot.
7. 7. Bring the water in the pot to a boil.
8. 8. Reduce the heat to a low setting.
9. 9. Cover the pot with a lid.
10. 10. Let the rutabagas cook for about 5 minutes.
11. 11. In the meantime, fill a large pot with plenty of water.
12. 12. Bring the water to a boil.
13. 13. Add the pasta to the boiling water.
14. 14. Cook the pasta for about 10 to 15 minutes, as indicated on the package.
15. 15. Add the schnitzel strips to the vegetables after 5 minutes of cooking time.
16. 16. Cover the pot with the lid again.
17. 17. Cook the mixture for another 10 to 15 minutes.
18. 18. Add a little extra water if necessary.
19. 19. Cut the orange in half.
20. 20. Squeeze the juice from the orange halves.
21. 21. Drain the pasta in a colander.
22. 22. Let the pasta drain well.
23. 23. Add the orange juice to the vegetable-meat mixture.
24. 24. Add the drained pasta to the mixture.
25. 25. Add the oil to the mixture.
26. 26. Puree the mixture with a hand blender until fine or coarse, according to taste.
27. 27. Divide the mash into four equal portions.
28. 28. Feed one portion fresh.
29. 29. Freeze the remaining mash.

Nutrition per serving

• kcal: 210
• Protein: 11 g · Fett/Fat: 7 g · Carbs: 23 g