Sweet Potato And Rutabaga Puree With Apples Food

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

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.

SWEET POTATO AND RUTABAGA PUREE WITH APPLES

Steps:

• Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into ½ inch cubes.
• In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside.
• Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole.
• In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.
• Canadian Living.

RUTABAGA AND CARROT PURéE

Steps:

• Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

SWEET POTATO AND RUTABAGA BISQUE

Steps:

• In a large nonreactive saucepan, combine sweet potatoes, rutabaga, bay leaf, white wine, and 2 cups of stock. Bring to a boil, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, 25 to 30 minutes. Discard bay leaf.
• Transfer to a blender or food processor and puree, in batches if necessary,.
• until smooth.
• Return to saucepan. Stir in remaining broth, mace, salt, pepper, and cream. Simmer, stirring occasionally, 10 minutes.
• Ladle into soup bowls and sprinkle candied ginger on top.

SCALLOPED RUTABAGA AND APPLE

Steps:

• Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

RUTABAGA-AND-APPLE MASH

Steps:

• Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.