Rutabaga Soup With Bacon And Sage Food

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RUTABAGA SOUP WITH BACON AND SAGE



Rutabaga Soup With Bacon and Sage image

This velvety rutabaga soup is the creation of Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick. Enriched with maple syrup and garnished with bacon, it makes a lovely first course or appetizer.

Provided by Florence Fabricant

Categories     soups and stews, appetizer, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 medium-large onion, diced
Salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
White pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Steps:

  • Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
  • Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
  • Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
  • Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 586 milligrams, Sugar 10 grams, TransFat 0 grams

RUTABAGA SMASH WITH BACON



Rutabaga Smash with Bacon image

Bacon provides a simple addition to this tasty side dish that's made with rutabagas and carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 9

2 rutabagas (about 1 lb), peeled, cut into 1-inch cubes
4 large carrots (about 3/4 lb), cut into 1-inch cubes
1 teaspoon salt
1/2 cup butter
1 large sweet onion, thinly sliced, slices cut in half
1/4 cup whipping cream
1/2 teaspoon freshly ground pepper
5 slices thick-sliced bacon, crisply cooked, crumbled (1/3 cup)
Fresh rosemary sprig, if desired

Steps:

  • In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
  • Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
  • In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.

Nutrition Facts : Calories 199, Carbohydrate 10 g, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 595 mg

RUTABAGA NOODLES WITH SAGE BUTTER



Rutabaga Noodles with Sage Butter image

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

1 pound rutabaga, peeled
1 tablespoon olive oil
⅓ cup water
3 tablespoons butter
1 clove garlic, minced
5 leaves fresh sage, chopped
1 pinch salt and freshly cracked black pepper to taste
1 pinch crushed red pepper

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

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

BACON-CHIVE MASHED RUTABAGA



Bacon-Chive Mashed Rutabaga image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

MASHED RUTABAGAS WITH BACON



Mashed Rutabagas with Bacon image

Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!

Provided by Laura Fields

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 4

3 slices bacon, chopped
2 rutabagas, peeled and diced
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
  • Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
  • Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 10.6 g, Cholesterol 19.7 mg, Fat 10.4 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 169.6 mg, Sugar 7.2 g

HEARTY RUTABAGA, TURNIP, AND CARROT SOUP



Hearty Rutabaga, Turnip, and Carrot Soup image

Categories     Soup/Stew     Vegetable     Thanksgiving     Low Fat     Low Cal     High Fiber     Low/No Sugar     Wheat/Gluten-Free     Root Vegetable     Carrot     Turnip     Winter     Healthy     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Steps:

  • Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
  • Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

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