RUTABAGAS
Plain, simple and delicious. Guests have the option of mashing them in with their potatoes, on the side, or (yuck... rutabagas!!!) not at all. To me, it is not Thanksgiving or Christmas without them.
Provided by Sweetiebarbara
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Carefully peel wax and skin from rutabagas.
- Slice into 1/2 inch rounds.
- Place stack of rounds on board and dice into 1/2 inch cubes.
- Bring water, rutabagas, and salt to a boil.
- Simmer gently 45 minutes to one hour.
- Drain and serve in warmed covered dish.
MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
- Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
- Drain well.
- Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
BETTER RUTABAGAS (WITH CHEESE)
I received rutabagas in my CSA box this week. I'd never had them before, but a friend told me I could cook them like mashed potatoes. So I peeled, boiled, and mashed them with butter, salt, and pepper. And took a taste... I was pleased to find they tasted a bit like smashed cauliflower, with a similar texture. And they hinted that what they really needed was onion and cheese. Here's how I made them:
Provided by dianegrapegrower
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Boil the rutabagas in water until tender. Drain and mash.
- Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
- Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.
Nutrition Facts : Calories 112, Fat 9.4, SaturatedFat 5.8, Cholesterol 26.3, Sodium 235.6, Carbohydrate 2.2, Fiber 0.6, Sugar 0.6, Protein 5.3
MASHED RUTABAGA
Boiled and mashed rutabaga is a favorite vegetable side in Ireland.
Provided by Irish American Mom
Categories Side Dish
Time 1h5m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 85 grams, Calories 71 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 238 mg, Fiber 2 g, Sugar 4 g
SAUTEED YELLOW TURNIPS (SWEDE OR RUTABAGA)
This is our absolute favorite way of eating Rutabaga. Had it done this way in a Mennonite Restaurant in St. Jacobs, Ontario and I was hooked. Try it, you won't be disappointed! (Use your food processor for the grating to save time!)
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
- Season with salt, pepper and brown sugar.
- Serve hot.
SAUTEED TURNIPS WITH SPINACH AND RAISINS
Make and share this Sauteed Turnips With Spinach and Raisins recipe from Food.com.
Provided by LadyNomad
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet (with a lid), heat the olive oil and garlic over medium heat.
- While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
- When oil is heated, add the turnips and raisins and saute for about 3 minutes.
- Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
- Meanwhile, wash and chop or tear up the spinach.
- After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
- Remove from heat and sprinkle with nutmeg.
Nutrition Facts : Calories 326.3, Fat 14.6, SaturatedFat 2, Sodium 261.9, Carbohydrate 49.1, Fiber 8.5, Sugar 29.5, Protein 7.8
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