MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
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.
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Provided by Olha7397
Categories Norwegian
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
- Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
- Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
- Scandinavian Feasts.
Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9
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.
SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)
Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring water, allspice, peppercorns, and salt to a boil.
- Peel and finely chop the rutabagas and carrots. Add to the pot.
- Reduce temp to a low boil and cook for 15 minutes.
- Meanwhile, peel and finely chop the potatoes.
- After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
- Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
- Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.
Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9
RUTABAGA-POTATO CASSEROLE
Make and share this Rutabaga-Potato Casserole recipe from Food.com.
Provided by lazyme
Categories Potato
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rutabagas, potatoes and water.
- Bring to a boil; cook over low heat 25 minutes or until tender.
- Drain, reserving liquid.
- Mash rutabagas and potatoes until smooth.
- Butter a shallow, 2-quart casserole dish; set aside.
- Preheat oven to 300°F.
- In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
- Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
- Beat until light and fluffy.
- Spoon into prepared casserole dish.
- Use a spoon to smooth top.
- Drizzle with 3 tablespoons melted butter.
- Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.
Nutrition Facts : Calories 299.6, Fat 15.7, SaturatedFat 9.2, Cholesterol 86.8, Sodium 499.7, Carbohydrate 36.2, Fiber 4.1, Sugar 10.8, Protein 5.5
RUTABAGA-POTATO CASSEROLE
Thsi recipe comes out of the Scandinavian Cookbook. This is a Finnish casserole called Perunalanttulaatikko.
Provided by Ck2plz
Categories < 4 Hours
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- In a large saucepan, combine rutabagas or turnips and potatoes; add water.
- Bring to a boil; cook over low heat, cook 25 minutes or until tender. Drain, reserving cooking liquid.
- Mash rutabagas or turnips and potatoes until smooth.
- Butter shallow 2-quart casserole dish set aside.
- In a large bowl of electric mixer, beat potato mixture on high speed, adding 1/2 cup cooking liquid during beating.
- Beat in flour, breadcrumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger, and white pepper. Beat until light and fluffy. Spoon into casserole dish. Use a spoon to smooth top.
- Drizzle with 2 to 3 tablespoons of butter.
- Bake, uncovered, 1 1/2 to 2 hours or until surface is lightly browned.
Nutrition Facts : Calories 218.7, Fat 13.9, SaturatedFat 8.2, Cholesterol 83, Sodium 430.7, Carbohydrate 20.1, Fiber 3.7, Sugar 6.8, Protein 4.6
MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.
Provided by Bob Cody
Categories Potato Side Dishes
Yield 9
Number Of Ingredients 11
Steps:
- Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
- Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
- Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
- Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g
MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.
Provided by Bob Cody
Categories Potato Side Dishes
Yield 9
Number Of Ingredients 11
Steps:
- Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
- Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
- Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
- Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g
GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.
Provided by Bob Cody
Categories Potato Side Dishes
Yield 9
Number Of Ingredients 11
Steps:
- Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
- Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
- Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
- Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g
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