CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
RUTABAGA AND CARROT PURéE
Time 50m
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
CREAMED CARROT AND RUTABAGA PUREE
Bon a Petit Magazine had this recipe years and years ago. I had forgotten all about it until Bea posted a rutabaga recipe and it reminded me of this one. This version is creamy, and a great blend of flavors with the sweetness of the carrot complimenting the rutabaga flavor. Simple and something different to try for a side...
Provided by Deb Crane
Categories Side Casseroles
Number Of Ingredients 8
Steps:
- 1. Combine carrot and rutabaga cubes in a large pan with cold water to cover and a dash of salt. Bring to a boil over medium/high heat. Reduce heat and simmer until fork tender. (about 20 minutes)
- 2. Drain well. Put through a ricer or food mill. (can use the Kitchen Aid or even a food processor if you want it very smooth) ) Return it to the pot. Add butter,red pepper,salt and pepper and stir until butter has melted. Blend in the heavy cream. Reheat, stirring constantly until warmed through.
CARROT PUREE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
- Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
- Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
CREAM OF RUTABAGA SOUP
A patient at a physiotherapy clinic I worked at used to bring in soup for us for lunch. He brought this soup in once and it was an instant hit for everyone who tried it, even those who say they hate turnip/rutabaga. We begged for the recipe and this is what we got.
Provided by momto3greatboys
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon until crisp in a large pot.
- Remove bacon from pot, crumble and set aside.
- Saute onions, celery and garlic in bacon grease for 5 minutes.
- Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes.
- Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender.
- Stir in milk.
- Heat gently to serving temperature, do not boil.
- Garnish with bacon and enjoy.
Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 3.6, Cholesterol 19.6, Sodium 536.6, Carbohydrate 24, Fiber 2.6, Sugar 9.5, Protein 8.1
CARROT AND RUTABAGA PUREE
This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.
Provided by Barbaras cooking ag
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
- Drain and mash by hand or in a food processor until coarse.
- Blend in butter, a pinch of sugar and salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5
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