Vanilla Scented Rutabaga Norway Food
MASHED RUTABAGA - NORWAY
Called 'swedes' in the UK, and 'rutabaga' in the US, these root vegetables are delicious steamed, mashed, or baked. It's a somewhat sweet vegetable, delicious accompanying roasted meats; the water used to boil it adds something nice to gravies. In the garden, they can be left in the ground a long time after the cold sets in.
Provided by Mme M
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
- Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
- Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
Nutrition Facts : Calories 121.3, Fat 12.6, SaturatedFat 8, Cholesterol 34.8, Sodium 96.7, Carbohydrate 1.4, Protein 1.1
VANILLA SCENTED RUTABAGA - NORWAY
Make and share this Vanilla Scented Rutabaga - Norway recipe from Food.com.
Provided by Mme M
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher.
- Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours.
- Just before serving, heat the mashed rutabaga while stirring with a wooden spoon.
- Stir in butter and serve.
Nutrition Facts : Calories 333, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 212, Carbohydrate 29.2, Fiber 5.3, Sugar 14.1, Protein 4.2
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