Rutabagas With Dill Dressing Recipes

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.

Steps:

• Preheat oven to 375 degrees.
• Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
• Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
• Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.

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.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. Add the rutabaga and steam until just tender, about 10 minutes.
• Bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
• Whisk nutritional yeast, 1/4 cup vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
• Stir couscous and rutabaga into the nutritional yeast dressing. Season with salt.