Creamed Rutabaga And Sweet Potato Food

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CITRUS-ROASTED SWEET POTATO AND RUTABAGA



Citrus-Roasted Sweet Potato and Rutabaga image

Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.

Provided by Sj.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into wedges
1 pound rutabagas, peeled and cut into wedges
1 medium onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 cup chopped fresh rosemary
salt and ground black pepper to taste
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice

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.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g

CREAM OF RUTABAGA SOUP



Cream of Rutabaga Soup image

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

4 slices bacon
2 medium onions, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 cups rutabagas, diced
1 medium potato, diced
3 cups chicken stock
1 tablespoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup milk (or 1/2 cup milk and 1/2 cup cream)

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

SWEET POTATO AND RUTABAGA PUREE WITH APPLES



Sweet Potato and Rutabaga Puree With Apples image

The sweetness and smooth puree goes well with roast turkey or goose. You can make this up to 3 days ahead and reheat.

Provided by Olha7397

Categories     Yam/Sweet Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 sweet potatoes (1 1/2 lb/750g)
1 small rutabaga (1 1/2 lb.)
2 large tart apples
lemon juice
1/4 cup butter
4 teaspoons packed brown sugar
1/4 teaspoon salt
1 pinch pepper
1 pinch cinnamon
1 pinch freshly grated nutmeg
1/3 cup sour cream
1/3 cup sliced almonds

Steps:

  • Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into ½ inch cubes.
  • In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside.
  • Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole.
  • In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.
  • Canadian Living.

Nutrition Facts : Calories 157.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 138, Carbohydrate 17.3, Fiber 2.7, Sugar 9.3, Protein 1.8

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE



Rutabaga-Sweet Potato Mash with Garlic and Sage image

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 7

2 pounds rutabaga, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons finely chopped fresh sage leaves
1/2 cup heavy cream

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.

SWEET POTATO AND RUTABAGA SOUP



Sweet Potato and Rutabaga Soup image

This is an easy soup to throw together. I will use the veggies already cut if I can find them in the supermarket to cut down on prep time.

Provided by StephB

Categories     Vegetable

Time 40m

Yield 6 Cups, 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, chopped
2 cups rutabagas, cut into 1 inch peices
2 1/2 cups sweet potatoes, cut into 1 inch peices
4 cups chicken stock
1 tablespoon italian seasoning
1/2 cup milk
1 cup apple cider
salt and pepper

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.

Nutrition Facts : Calories 173.6, Fat 5.1, SaturatedFat 1.3, Cholesterol 7.7, Sodium 287.5, Carbohydrate 25.8, Fiber 3.2, Sugar 9.4, Protein 6.7

CREAMED RUTABAGA AND SWEET POTATO



Creamed Rutabaga and Sweet Potato image

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Sweet Potato/Yam     Fall     Rutabaga     Gourmet

Yield Serves 2 with leftovers

Number Of Ingredients 6

1 1/2 tablespoons unsalted butter, cut into pieces
1 1/2 tablespoons all-purpose flour
1 onion, chopped
3/4 pound rutabaga, peeled and cut into 1/2-inch pieces
1 cup heavy cream
3/4 pound sweet potato, peeled and cut into 1/2-inch pieces

Steps:

  • In a microwave-safe 9-inch square baking dish microwave the butter at high power (100%) for 15 seconds, or until it is melted, stir in the flour, and microwave the roux at high power (100%), stirring it every minute, for 3 minutes. Stir in the onion and microwave the mixture at high power (100%) for 1 minute. Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes. Stir in the sweet potato and salt and pepper to taste, microwave the mixture at high power (100%) for 15 to 18 minutes, or until the vegetables are tender, and let the mixture stand, covered, for 5 minutes.

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