Friday, February 27, 2009

tahini-rutabaga sauce


1 rutabaga or turnip
part of an onion or leek (optional, I almost always forget this)
1 oz (about 2 Tbsp) sesame seeds or 1 Tbsp sesame seeds and 1 Tbsp sunflower seeds
juice of 1 lemon
some water or liquid from the veggies if you are steaming veggies to eat with this

peel, cutup the rutabaga or turnip, steam until tender (probably at least 20 minutes for the rutabaga in a regular pan, or 2 minutes in pressure cooker). Blend everything in the blender until nicely pureed. Makes a good sauce to top over vegetables or kale.

Total calories: 325, protein 9 g (9%), carbs 50 g (58%), fat 12 g (33%).
We usually split this into two servings.

No comments: