Rutabagas With Dill Dressing Food

RUTABAGAS AND CARROTS WITH DILL DRESSING

Rutabagas and Carrots With Dill Dressing image

The original recipe was Rutabagas with Dill Dressing from Taste of Home's "Light & Tasty" magazine. I added carrots and substituted white balsamic vinegar for the white wine vinegar called for in the original recipe. I think the dressing would work beautifully with any combination of root vegetables, though. This is a recipe I'll make again and again!

Provided by Targetgirl

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium rutabagas, approx. total of two pounds, peeled and cubed
4 large carrots, peeled and cut into 1 inch cubes
1 -2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
1 -2 tablespoon white balsamic vinegar
1/4 teaspoon dried dill weed

Steps:

Preheat oven to 375 degrees.
Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.

Nutrition Facts : Calories 91.8, Fat 3.5, SaturatedFat 0.5, Sodium 341, Carbohydrate 15.7, Fiber 2.1, Sugar 11.9, Protein 0.7

BAKED RUTABAGA CASSEROLE

Baked Rutabaga Casserole image

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

Provided by Shake-n-Bake

Categories Side Dish Casseroles

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
2 each eggs, separated, divided
2 tablespoons butter
1 green onion, chopped, or more to taste
2 pinches dried dill weed, or more to taste
1 dash paprika
1 dash garlic powder
1 dash salt
1 dash ground black pepper
4 each croutons, or more to taste
2 tablespoons chopped almonds, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g

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