Yellow Turnip Soubise Food

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN

Steps:

• When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
• Thinly slice each quarter crosswise and place in boiling water.
• Cover and cook apprx 10 minutes or until almost tender.
• Drain& set aside.
• In a large bowl whisk the cornstarch and water until smooth.
• Add Apples, salt, pepper& savory (thyme).
• Toss to coat the apples.
• Add Rutabagas& gently toss to mix all the ingredients.
• Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
• Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
• Broil for a couple of minutes to allow the gratin to get golden.
• Serve hot.

IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION

Steps:

• Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
• Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
• Stir in the caramelized onions, taste and adjust seasoning.
• Serve piping hot (reheat in the oven if necessary).

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
• Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
• In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
• Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
• Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

SOUBISE (BRAISED RICE AND ONIONS)

Steps:

• Preheat oven to 300 degrees.
• Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
• Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
• When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
• Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
• Correct seasoning.
• Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

CLAPSHOT (AN ORCADIAN POTATO AND YELLOW TURNIP/ SWEDE/ RUTABAGA

Steps:

• Peel the potatoes and turnip.
• Cut both into roughly the same size pieces.
• Put into a deep pan with the onion.
• Add boiling water to cover and simmer gently until the ingredients are just soft.
• Drain off the cooking liquid.
• Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.
• Season well with salt and pepper.
• Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.
• (We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast).

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE

Steps:

• Peel& cube turnip.
• You should have at least 9 cups.
• Place in a large saucepan& cover with water.
• Bring to a boil over high heat.
• Cover& reduce heat so water gently bubbles.
• Cook until tender, from 25-30 minutes.
• Then drain.
• Using potato masher or electric mixer, mash turnip.
• Stir in 2 tbsp butter until melted, then mix in milk.
• Stil 1/2 cup bread crumbs with sugars& seasonings.
• Stir into turnip.
• If baking right away, preheat oven to 350 degrees F.
• BUtter a 9x13" baking dish or coat with cooking spray.
• Spread turnip evenly in pan and run fork over top to create a rough appearance.
• Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
• Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
• Serve right away with roast turkey, chicken, pork or beef.
• Note: To make ahead, prepare completely.
• Do not bake.
• Cover& refrigerate for up to 2 days.
• A cold casserole may need 55-60 minutes baking time.
• If frozen, turnip's texture may soften& water out.

YELLOW TURNIP SOUBISE

Steps:

• Put the turnips, onions,water and salt in a large pot and bring to a boil.
• Add the rice, stir until well mixed and cover.
• Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
• In several batches, puree contents of pot in a food processor or blender until smooth.
• Return the puree to the pot. Salt and pepper to taste.
• This soup gets better as it sits and is better the next day.