RUTABAGA PUREE
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
- Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.
GINGER-RUTABAGA PUREE
Apples add sweetness to this creamy, nutrient-rich puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.
- Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.
CARROT GINGER DILL SOUP
I prefer using more ginger, than less ginger. The ginger gives heat, flavor and an immune system boost. Play with this recipe by adding apple, rutabaga or turnips.
Provided by phoebe's pure food
Categories vegan, healthy, soup, main dish
Time 1h10m
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- In a 3-quart pan, sauté the onions in olive oil over medium-low heat. Cook and stir the onions until they become tender; add the garlic, ginger, carrots, rice, and broth. Bring to a gentle boil, reduce to a simmer and cook until the carrots and rice are tender.
- Using a stick blender, puree the soup until smooth. If using a blender or processor allow to slightly cool and puree in small batches.
- Add salt and pepper to taste. Garnish with chopped dill.
SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS
Provided by Molly Stevens
Categories Ginger Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Pear Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
- Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
- Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
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.
CARROT AND SWEDISH RUTABAGA PUREE
Provided by Veggie.Lover
Number Of Ingredients 0
Steps:
- GETTING READY 1. Rinse the vegetables well 2. In a large saucepan, place the vegetables and pour cold water over them 3. Boil them till tender for 4 minutes over a gentle heat 4. Drain the vegetables when cooked 5. In the same pan, reheat the vegetables all moisture has evaporated and set aside to cool MAKING 6. Use a large sieve to pass the cooled vegetable mixture through till it is smooth. 7. Return the puree to the pan and reheat again 8. In a liquidizer jar, tip in the ginger, lemon, orange juice, rice, eggs and honey. 9. Run the blender till the mixture is smooth. 10. Add the juice mixture to the puree and mix well for four minutes. The eggs in the mixture should just start to set and bind the mixture together. 11. Season with cayenne pepper 12. Cool the mixture FINALIZING 13. Place the mixture in individual serving bowls
Nutrition Facts :
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
RUTABAGA CARROT GINGER SOUP
Provided by Susan Edelman
Time 1h
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Cut the vegetables and mince the garlic. The potato and rutabaga should be cut to a similar size, about ¼ to ½-inch square.
- Place the oil in a large cook pot over medium to medium-high heat until oil is heated through. Add the vegetables, in no particular order, the rutabaga, carrots, celery, onion, potato and garlic.
- Stir to coat the vegetables in the oil and allow to cook for 5 minutes, or until the vegetables begin to give up their liquid. Stir a few times.
- Add the salt and the grated ginger. Cover everything with about 5 cups of the vegetable broth. Make sure the vegetables are just covered with the stock, and reserve the remainder.
- Bring to a simmer (about 10 minutes) and allow everything to cook for an additional 25 minutes, or until the vegetables, especially the rutabaga and potato, are fork tender.
- With an immersion blender, purée the pot contents. Add the pepper to taste, the coconut milk and the mustard. Stir and heat everything through. Incorporate more stock until soup reaches the desired consistency.
RUTABAGA PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
RUTABAGA CASSEROLE
Rutabaga (also known as Swede) is a root vegetable commonly known in the Nordic Europe. It's like a turnip, except it's much bigger and has a yellow colour. This smooth, aromatic, spicy and sweet casserole is common side dish made in Finland around the Christmas time and it very much belongs to my childhood. This type of dish is also known as a "box" (in Finnish, laatikko or loora). I have also posted the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/855376/Lanttulaatikko/
Provided by Annastiina Salonen @Elaini
Categories Side Casseroles
Number Of Ingredients 12
Steps:
- 1. Peel and chop the rutabaga and boil it soft just barely covered with water. 2. Puree the rutabaga, for example using an immersion blender. You may make it fine or have some pieces, the choice is yours.
- 1. Heat the oven to 175°C. 2. Mix the dry ingredients with each other. 3. Add the rest of the ingredients into the dry ingredients and mix it even. 4. Add the creamy mix into the rutabaga puree and divide it into the baking dishes (or use one big). 5. Even the surface of the casseroles and using a tablespoon, press a wavy pattern on top of them. 6. Lightly sprinkle the casseroles with bread crumbs and add small pieces of butter. 7. Cook the casseroles at the lower level of the oven, for one and a half hours.
RUTABAGA AND PEAR PUREE
Fruit adds a nice sweetness to this vegetable dish.
Provided by Joan Donogh
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- In steamer over boiling water, steam rutabaga until nearly tender, about 15 minutes. Add pear and continue to cook for another 5 to 10 minutes, until rutabaga is tender. Remove from heat and drain well.
- Puree rutabaga and pear in food processor until smooth. Add yogurt, butter, and seasonings to taste.
- Heat in microwave at medium heat until heated through (or in a saucepan).
- Variation: For Rutabaga and Apple Puree, use 1 apple in place of the pear.
RUTABAGA CARROT SOUP
Rutabaga carrot soup is a delightfully creamy, sweet-tasting soup. The rutabaga and carrots create the perfect consistency. This soup uses broth and a little bit of coconut milk (or heavy cream) as the base.
Provided by Andi
Categories Dinner lunch Main Course Soup Supper
Time 1h12m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel and chop the rutabaga into small chunks. Add to a large bowl and drizzle avocado oil (or other cooking oil) over top. Season with salt and pepper. Toss until it's evenly coated.
- Add the rutabaga to a baking sheet in a single layer. Bake for 40 minutes.
- Rutabaga will be done when golden on the edges and soft when poked with a fork.
- In a large pot over medium high heat, sautee the garlic and onion with a bit of cooking oil. Cook until onions turn translucent, about 1-2 minutes.
- Add in the carrots, and sautee for an additional 2-3 minutes.
- Add in the rest of the ingredients: roasted rutabaga, vegetable broth, coconut milk (or heavy cream). Season with salt and pepper.
- Let soup simmer for 20 minutes.
- In small batches, pour the soup into a blender. Blend until smooth and creamy, then add to a large bowl. Repeat until all soup is pureed.Note: If you don't have a blender you can also use a food processor or immersion blender.
- Season with more salt and pepper and serve.
Nutrition Facts : Calories 119 kcal, Carbohydrate 16 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, Sodium 49 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
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