Lemon Carrots And Rutabaga Recipes

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

Steps:

• Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
• Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Steps:

• Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
• Place into saucepan; add broth.
• bring to boil.
• Reduce heat;cover and cook for 13 to 15 minutes or until tender.
• Do Not Drain.
• Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
• Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
• Serve.

Steps:

• Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

Steps:

• Cook rutabaga in large pot of boiling water 2 minutes.
• Add carrots and cook until vegetables are tender, about 6 minutes; drain.
• Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
• Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
• Season with salt and pepper, remove from heat, and mix in fresh chives.

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

Steps:

• Preheat oven to 350 degrees.
• Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
• In small bowl, combine remaining ingredients.
• Drizzle over vegetables.
• Cover vegetables with aluminum foil; bake 40 to 50 minutes.
• Serve over brown rice.