ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
ROASTED RUTABAGA
This is a new recipe I discovered this past Thanksgiving. We wanted to try a a new vegetable. I have to admit rutabaga, or yellow turnip as it is sometimes called, was something I wasn't totally wild about trying, but it turned out great. I love it now! Definitely a repeat!
Provided by Shannon Kelley
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
- Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
- Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 9 g, Fat 7 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 979.5 mg, Sugar 6.4 g
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. 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. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
BAKED RUTABAGA CASSEROLE
Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.
Provided by Shake-n-Bake
Categories Side Dish Casseroles
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
- Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
- Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
- Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g
BAKED RUTABAGA TO ACCOMPANY A MEAT DISH
There are certain unfashionable meals I want to slap a preservation order on lest they disappear altogether. Faggots and gravy, traditional Midlands meatballs fashioned from pork innards and belly and wrapped in caul fat, is one such recipe (lardy cake-the name speaks for itself-is another). Pease pudding would be many people's chosen accompaniment; others probably a pile of minted fresh peas. To my mind, the faggot needs a cooling sidekick to soften the blow of the liver and onions. A mash of rutabaga is good, but also this rather more subtle approach.
Yield enough for 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C). Cut the rutabaga into slices about 1/8 inch (3mm) thick. It is easier and safer to do this by first cutting a slice from one side to give a flat base as you cut.
- Generously grease a baking dish or roasting pan with some of the butter. Lay the slices of rutabaga and onion in the dish, seasoning them with salt and black pepper, and strewing over the rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables-a matter of five or so ladlefuls-then dot on the rest of the butter.
- Bake for an hour or so, turning the vegetables in the stock from time to time, until they are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.
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Ratings 1Category Side DishCuisine AmericanTotal Time 25 mins
- In a large mixing bowl, add the cubed rutabaga, olive oil, dried thyme, and ground black pepper with salt to taste. Mix everything well until the cubes are covered in oil and seasoning.
- Place everything on a baking tray lined with parchment paper and bake for 10 minutes or until the rutabaga starts picking up a golden color.
- Take out the baking tray, toss the cubes a little bit and return to the oven for another 10 minutes or until golden brown.
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