Rutabaga Pudding Food

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

RUTABAGA PUDDING (IRISH)

Steps:

• Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain.
• Mash thoroughly; then add all the other ingredients.
• Put into a 2-quart casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.

RUTABAGA PUFF CASSEROLE

Steps:

• With a vegetable peeler, peel the rutabaga; cut it into 1-inch cubes and place it in a large saucepan. Cover the rutabaga with water and add 1 teaspoon of salt. Bring the water to a boil; reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the rutabaga is fork-tender.
• Drain the rutabaga thoroughly and then mash with a potato masher.
• Preheat the oven to 375 F.
• Butter a 1 1/2-quart casserole.
• In a large bowl, combine the mashed rutabaga, butter, dill, salt, pepper, and paprika. Let the mixture cool slightly.
• In a small bowl, beat the egg yolks and then stir them into the rutabaga.
• In a glass or metal bowl, beat egg whites until stiff peaks form.
• Fold the beaten egg whites into the rutabaga mixture. Lightly spoon the rutabaga into the prepared casserole dish.
• Bake the casserole in the preheated oven for 30 to 40 minutes, or until it is set and the top is golden brown.
• Spoon into a serving dish or serve from the casserole dish.

RUTABAGA PUDDING

Steps:

• Preheat the oven to 350°F. Bring a large pot of water to a boil and add salt. Add the rutabaga and cook until it is quite soft, 15 to 20 minutes. Drain thoroughly.
• Put the rutabaga in a food processor with the bread crumbs, cream, and eggs; puree, stopping the machine to scrape down its sides if necessary. Stir in the nutmeg, then taste and add salt and pepper as needed.
• Butter a baking dish that will hold the puree at a depth of about 1 inch (you can also bake the pudding in individual ramekins). Dot the top of the pudding with butter and bake until firm and lightly browned on top, about 1 hour.

COCONUT MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat. Add 1 teaspoon each curry powder and grated fresh ginger and a pinch of cinnamon; stir 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a simmer. Add the rutabaga and mash. Season with salt and pepper. Top with cilantro.

EASY ROASTED RUTABAGA

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Line a large, rimmed baking sheet with foil.
• Peel the rutabaga(s) and cut them into 1-inch pieces.
• In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
• Arrange the rutabaga in a single layer on the prepared baking sheet.
• Bake for about 40 to 50 minutes, until tender and lightly browned.
• Toss with fresh chopped parsley, if desired.

RUTABAGA CARROT GINGER SOUP

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.