Rutabaga Yellow Turnip Or Swede Apple Gratin Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
• Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
• Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
• Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
• Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

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.

Steps:

• Cover& cook the rutabaga until tender apprx 20 minutes.
• Drain& Mash, stir in remaining ingredients Serve HOT.

Steps:

• Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
• Season with salt, pepper and brown sugar.
• Serve hot.

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.

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.

Steps:

• Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
• Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
• Drain well.
• Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

Steps:

• Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.

Steps:

• Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

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.

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.