RUTABAGA NOODLES WITH SAGE BUTTER
These rutabaga noodles are much lower in carbs than traditional pasta and have a nice nutty flavor with a hint of sweetness. They even look like real pasta!
Provided by France C
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut rutabaga into thin noodles using a spiralizer.
- Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
- Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 19.2 g, Cholesterol 45.8 mg, Fat 24.6 g, Fiber 5.7 g, Protein 3.1 g, SaturatedFat 11.9 g, Sodium 247.3 mg, Sugar 12.8 g
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE
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
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.
SMASHED RUTABAGAS
My Dad has been cooking and mashing rutabagas my entire life although he always referred to them as turnips. LOL! We always have them with turkey or roast beef. Upon occasion we have been able to buy them fresh without the wax coating, but it doesn't happen very often.
Provided by AcadiaTwo
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat water in large pot on stove to boiling.
- I use a sharp paring knife to remove wax coated skin from the rutabaga.
- The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
- Use a chef's knife to cut a slice off of one side of the rutabaga.
- Place the flat side down on the cutting board and cut off small slices.
- Then chop the slices the other direction forming small cubes.
- Place rutabaga is boiling water and boil until tender. (about 60 minutes).
- Remove from heat.
- When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
- Use a mashing tool and mash them to desired consistency.
- Add butter, salt & pepper.
- Mix thoroughly and serve.
- (One can also make ahead and warm it up in the microwave.).
- Enjoy!
Nutrition Facts : Calories 68, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.2, Protein 0.1
BUTTERED NOODLES WITH FRESH SAGE
Make and share this Buttered Noodles With Fresh Sage recipe from Food.com.
Provided by Parsley
Categories Kid Friendly
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions; drain.
- Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper
- Toss with noodles.
- Top with parmesan cheese just before serving.
Nutrition Facts : Calories 448.3, Fat 19.9, SaturatedFat 11.3, Cholesterol 108.2, Sodium 311.9, Carbohydrate 55, Fiber 2.6, Sugar 1.8, Protein 12.6
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