Southern Rutabaga With Ham Bits Food

SOUTHERN LIMA BUTTER BEANS WITH HAM BITS

Southern Lima Butter Beans With Ham Bits image

These are so delicious you will DANCE AROUND THE TABLE!!! A good southern vegetable dish that goes well with chicken, pork or beef. My family always had a big garden and grew butter beans. We would sit on the back porch and shell beans to put into the freezer. We tried to pick the tinest beans because of their flavor. Now, with a busy life a purchased bag of these beans not only bring back memories, but are popular in our every day meals. Purchase the bag that states "tiny" or "baby" lima beans. They make a pretty dish when having guests. The ham and bacon drippings will provide some saltiness; therefore, use the small amount of salt and give it a taste test.

Provided by Seasoned Cook

Categories Beans

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups frozen baby lima beans
1 cup ham, chopped
1 teaspoon bacon drippings
4 cups water
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Bring water to boil and add beans, ham bits, bacon drippings, salt and black pepper.
Cook on a low simmer heat for 1 1/2 hours. Some water will evaporate, but let at least 2 cups remain. Check frequently to not let water completely boil out.

Nutrition Facts : Calories 494.4, Fat 4.5, SaturatedFat 1.4, Cholesterol 19.2, Sodium 855.2, Carbohydrate 82.6, Fiber 19.7, Protein 32.7

RUTABAGA-POTATO MASH WITH BACON

Rutabaga-Potato Mash With Bacon image

For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we buy today, so she cut them with mild potatoes, but you can adjust the proportions to your liking. If bacon is off the menu for you, add butter or olive oil to the pot instead, and more to taste after mashing.

Provided by Jessica B. Harris

Categories dinner, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

Ingredients

6 strips bacon
2 pounds rutabagas, peeled and cut into 1-inch chunks
2 large baking potatoes, peeled and cut into 1-inch chunks
Pinch of sugar, plus more to taste
Salt and freshly ground black pepper, to taste

Steps:

In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 8 grams, TransFat 0 grams

HONEYED RUTABAGA WITH CARAMELIZED ONIONS

Honeyed Rutabaga With Caramelized Onions image

This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife.

Provided by Mercy

Categories Onions

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 tablespoons butter
1 3/4 lbs onions, halved, thinly sliced
2 1/4 lbs rutabagas, peeled, cut into 1/2 to 3/4 inch pieces
2 tablespoons honey

Steps:

Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
Melt 3 tablespoons butter in large skillet over medium-low heat.
Add rutabagas; sauté until heated through, about 10 minutes.
Drizzle honey over.
Gently stir in onions.
Season with salt and pepper.

FINNISH RUTABAGA (SWEDES) CASSEROLE

Finnish Rutabaga (Swedes) Casserole image

I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".

Provided by Acerast

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until rutabagas are soft, about 20 minutes.
Drain and mash the rutabagas.
Meanwhile, soak the bread crumbs in the cream.
To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
Combine the cream mixture with the mashed rutabagas.
Butter a 2-1/2 quart casserole dish.
Turn the rutabagas into the casserole and dot with the butter.
Bake at 350F for 1 hour or until lightly browned on top.