Maple Glazed Rutabaga Recipes

GLAZED RUTABAGAS

This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!

Provided by Michele Etling

Categories Side Dish Vegetables

Time 55m

Yield 3

Number Of Ingredients 5

Glazed Rutabagas image

Steps:

Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g

Ingredients

¼ cup butter
6 tablespoons brown sugar, or to taste
1 cup hot water
6 tablespoons soy sauce
1 large rutabaga, peeled and cubed

MASHED RUTABAGA

This mashed rutabaga is a healthy side dish that is tasty, too. Buttermilk adds extra flavor.

Provided by Heather0283

Categories Side Dish Vegetables

Time 35m

Yield 4

Number Of Ingredients 5

Mashed Rutabaga image

Steps:

Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.

Nutrition Facts : Calories 56.6 calories, Carbohydrate 10.2 g, Cholesterol 3.1 mg, Fat 0.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 86.6 mg, Sugar 7.5 g

Ingredients

2 small rutabagas, peeled and cubed
½ cup milk
¼ cup buttermilk
1 pinch ground cinnamon
coarse salt and ground black pepper to taste

MAPLE-ROASTED BRUSSELS SPROUTS AND RUTABAGA WITH HAZELNUTS

The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep an eye on the vegetables during the final stage of roasting.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 7

Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts image

Steps:

Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.

Nutrition Facts : Calories 273 g, Fat 14 g, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 104 g

Ingredients

1/2 cup pure maple syrup
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Coarse salt and freshly ground black pepper
2 pounds rutabaga, skin removed and cut into 1 1/2-inch pieces (5 cups)
3/4 pound brussels sprouts, trimmed and halved lengthwise
1 ounce toasted hazelnuts, chopped (1/3 cup)