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    You are in: Home / Recipes / Rosemary Cod With Mashed Rutabaga Recipe
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    Rosemary Cod With Mashed Rutabaga

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    • on December 05, 2007

      *Andreas Viestad* is a renown Scandanavian chef, his *Kitchen of Light* his best work & this dish is a classic favorite here in Iceland - esp w/my DH + my MIL who joined us for dinner last nite. I used North-Atlantic cod caught just off the coast of Iceland by my BIL & my immersion blender to puree the rutabaga, but a simple potato masher works very well w/the tender rutabaga & saves using an appliance. I used dried rosemary (sorry), but the outcome did not seem to suffer & certainly did not disappoint. After plating as suggested, I used my pastry brush to lightly brush the cod fillets w/a bit of melted butter & then sprinkled w/fresh-snipped chives (mostly as a color variant, but I like using them too). My DH & MIL were generous w/praise so you should be pleased. I know I was. Thx for sharing this recipe w/us.

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    Nutritional Facts for Rosemary Cod With Mashed Rutabaga

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.3
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 15.4 g
    Cholesterol 160.3 mg
    Sodium 372.7 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 5.6 g
    Sugars 12.7 g
    Protein 44.1 g

    The following items or measurements are not included:

    vanilla beans

    fresh rosemary


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