Slow Cooker Rutabaga Food

HEARTY CABBAGE-RUTABAGA SLOW COOKER SOUP

Steps:

• Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

RUTABAGA AND CHICKEN STEW

Steps:

• Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
• While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
• Brown chicken half at a time in pot with butter; remove chicken when brown.
• Add the leek to the pot. Saute for 3 minutes or until tender.
• Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
• Stir in the chicken broth and bring to boiling, stirring frequently.
• Return chicken to pot, add vegetables and reduce heat to low.
• Cover and simmer 10 minutes then sprinkle with chopped parsley.

RUTABAGA SOUP

Steps:

• Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
• In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
• Reheat gently before serving.