Smashed Rutabagas Recipes

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Steps:

• Heat water in large pot on stove to boiling.
• I use a sharp paring knife to remove wax coated skin from the rutabaga.
• The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
• Use a chef's knife to cut a slice off of one side of the rutabaga.
• Place the flat side down on the cutting board and cut off small slices.
• Then chop the slices the other direction forming small cubes.
• Place rutabaga is boiling water and boil until tender. (about 60 minutes).
• Remove from heat.
• When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
• Use a mashing tool and mash them to desired consistency.
• Add butter, salt & pepper.
• Mix thoroughly and serve.
• (One can also make ahead and warm it up in the microwave.).
• Enjoy!

Steps:

• Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
• Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
• Heat the cream in a small saucepan over medium heat.
• Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

Steps:

• Peel rutabagas and slice thinly.
• Put in medium saucepan and cover with water.
• Boil until tender, 30-45 minutes.
• Mash then add sour cream, margarine and salt
• Eat and enjoy.

Steps:

• In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.

Steps:

• Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
• Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
• Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.