Ingredients:

  • 1 pound rutabaga (454 g)
  • 3 tablespoons almond flour (30 g)
  • ¼ cup olive oil (plus 2 tablespoons) (60 g)
  • 2 cloves garlic (omit if low-FODMAP)
  • 2 tablespoons sour cream (30 g)
  • 1 teaspoon preserved lemon paste (or fresh lemon juice)
  • 1 teaspoon fleur de sel (or adjust to taste)

Instructions:

  1. Cut off the root and the stem area of the rutabaga.
  2. Peel skin using a vegetable peeler and chop into 1-inch pieces (or smaller).
  3. Boil chopped rutabaga in a large pot of water until fork-tender, about 10-15 minutes.
  4. While rutabaga is boiling, finely chop the garlic.
  5. In a small skillet, heat 2 tablespoons of olive oil, add garlic, and sauté for about 2 minutes until soft. Set aside.
  6. Drain the cooked rutabaga and place in a large bowl.
  7. Mash the rutabaga until smooth, then add remaining olive oil, preserved lemon, sautéed garlic with oil, almond flour, and fleur de sel. Mix until thoroughly combined.
  8. Fold in the sour cream until well blended and creamy.
  9. Drizzle with additional olive oil, and sprinkle with chopped scallions and fleur de sel before serving.