RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN
Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin
Provided by Bergy
Categories Apple
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.7, Carbohydrate 21.5, Fiber 3.6, Sugar 10.5, Protein 2.2
SOUTHERN TURNIP SUPREME
I discovered this while living in Tennessee. The recipe is very simple, and it tastes great!
Provided by Jenka
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
- Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 8.2 g, Cholesterol 17.2 mg, Fat 5.9 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 160.9 mg, Sugar 4.3 g
YELLOW TURNIP SOUBISE
I don't like many vegetables. I try to find lots of creative ways to make them taste better, so I can have a balanced diet. Rutabaga's( yellow Turnips) are high in vitamins and lower in carbs than potatoes and so make a great substitute in many things. They also combine with onions and rice in this simple recipe to make a rich, creamy soup that is high in nutrients and low in fat. I found this recipe in "Recipes 1-2-3" by Rozanne Gold.
Provided by Ames0325
Categories Onions
Time 1h
Yield 9 1/2 cups, 8-10 serving(s)
Number Of Ingredients 6
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.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
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.
CREAMY TURNIP SOUP
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SOUBISE
BF and I went to the casino the other night and the Chinese section of the buffet had a dish by this name. I knew it was rice and very rich and that I needed to find a recipe for it! This is it!!! I did sub 1/2 and 1/2 with no problems and by all means use the food processor for the onions!
Provided by LAURIE
Categories Long Grain Rice
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300.
- In med pan bring water to a boil.
- Add rice and 1/2 tsp salt.
- Cook uncovered 5 minutes.
- Drain.
- In 3 qt round casserole stir onions and melted butter until coated.
- Bake covered at 300 for 15 minutes.
- Remove from oven.
- Add the ricee 1/2 tsp salt and pepper.
- Bake at 300 for 1 hour.
- Remove from oven.
- Stir the whipping cream and 2 TBS butter into the rice mixture.
- Sprinkle with cheese (s) and parsley.
- Serve immediately.
Nutrition Facts : Calories 182.5, Fat 9.6, SaturatedFat 6, Cholesterol 28.6, Sodium 346.3, Carbohydrate 21.9, Fiber 1.9, Sugar 5.2, Protein 3.1
SOUBISE (BRAISED RICE AND ONIONS)
From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.
Provided by melissam9
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
- Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
- When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
- Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
- Correct seasoning.
- Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.
Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4
FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE
Make and share this Finnish Yellow Turnip (Swede or Rutabaga) Bake recipe from Food.com.
Provided by gruvygrl
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
CLAPSHOT (AN ORCADIAN POTATO AND YELLOW TURNIP/ SWEDE/ RUTABAGA
While attending Edinburgh University years ago, I had a flatmate from the Orkney Islans. He cooked this stuff fairly often because it was dirt cheap to make. Now I cook it because most new dinner guests have never even heard of it, never mind eaten it.
Provided by Millereg
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and turnip.
- Cut both into roughly the same size pieces.
- Put into a deep pan with the onion.
- Add boiling water to cover and simmer gently until the ingredients are just soft.
- Drain off the cooking liquid.
- Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.
- Season well with salt and pepper.
- Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.
- (We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast).
Nutrition Facts : Calories 130.9, Fat 0.2, SaturatedFat 0.1, Sodium 83.7, Carbohydrate 29.9, Fiber 4.9, Sugar 6.4, Protein 3.6
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