Citrus Roasted Sweet Potato And Rutabaga Food

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

GARLIC-MASHED RUTABAGAS & POTATOES

Steps:

• Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

CITRUS SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13x9-in. baking dish., In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon zest. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired. , Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.

CITRUS-GLAZED SWEET POTATOES

Steps:

• Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1 1/4 cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
• Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
• Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1 1/2 to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
• Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

SWEET POTATO AND RUTABAGA SOUP

Steps:

• 1. Heat olive oil in pan.
• 2. Add onion and garlic and cook until onion is translucent.
• 3. Add sweet potato and rutabaga to pan.
• 4. Cover with chicken stock.
• 5. Bring to a boil.
• 6. Cover and simmer 30 minutes or until veggies are soft.
• 7. Add milk and cider and mix with an immersion blender.
• 8. Add salt and pepper to taste.