Steamed Rutabaga And Potato Salad Food

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

RUTABAGA SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
• Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
• Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
• Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.

MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO

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.

RUTABAGA AND POTATO SALAD

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
• Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
• When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.

SAUSAGE STEAMED DINNER

Steps:

• Bring a large pot of water to a boil. Add sausage and ham hocks, and cook for 10 to 15 minutes (to reduce the amount of fat). Drain, and set aside.
• In a large pot, arrange potatoes, rutabaga, turnips, carrots and onions. Quarter cabbage with core intact, and add to pot. Season with salt and pepper. Place sausage and ham hocks on top. Pour in water. Seal pot with aluminum foil, then cover with a tight fitting lid.
• Bring to a boil, reduce heat, and simmer for 30 minutes, or until vegetables are tender.

STEAMED CABBAGE AND ROOT VEGETABLES WITH FRESH DILL

Steps:

• Plunge the cabbage whole into boiling water for 1 minute.
• Rinse under cold water. Remove 6 outer leaves in tact. Set aside.
• Chiffonade (cut into thin strips) the remainder of the cabbage head.
• Beginning with the carrots, steam for about 6 minutes. Keep testing to make sure they are not over cooked. You want them to be crisp.
• Next, steam the rutabaga, then the turnips, and finally the cabbage that will more than likely take only a minute.
• Toss all the vegetables in a bowl with the butter, lemon juice, and chopped dill.
• Arrange the whole cabbage leaves on individual plates. Put a large scoop of vegetables onto each leaf. Serve immediately.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

Steps:

• Peel the rutabaga and cut it in thin slices.
• Put it in a large pot with plenty of water and bring it to a boil.
• Meanwhile, peel the carrots and cut them in thick slices.
• When the rutabaga has been cooking for about 10 minutes, add the carrots.
• Meanwhile, peel the potatoes, and cut them into large chunks.
• When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
• When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
• These are delicious mashed somewhat coarsely and served as-is.
• You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

FAKE POTATO/RUTABAGA SALAD (LOW CARB)

Steps:

• Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
• Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
• Add 3/4 of the rutabagas to the bowl of the mayo mixture.
• Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
• Cover and chill for at least 15 minutes.
• Enjoy!

STEAMED RUTABAGA AND POTATO SALAD

Steps:

• Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer. Cover, and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
• In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper. Whisk in the oil until emulsified. Add vegetables to vinaigrette. Toss to combine; let cool, tossing occasionally.
• Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 132
• Saturated Fat: .7g
• Unsaturated Fat: 4.1g
• Cholesterol: 0mg
• Carbohydrates: 20.2g
• Protein: 2.5g
• Sodium: 250mg
• Fiber: 3.7g