Veggie Side Dishes - Rutabagas


Braised Lamb Shanks and Roasted Rutabaga

Braised Lamb Shanks:
2 small lamb shanks
1/2 cup chopped onions
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 sprig mint
1 cup chicken broth
2 cups chopped tomatoes
salt and pepper to taste

Preheat oven to 425F. Salt and pepper shanks. Bake uncovered 25 minutes. Turn over. Bake 5 more minutes. Reduce heat to 350F. Remove from oven and pour off fat. Add remaining ingredients and bake 1 1/2 hours. Add 1 tablespoon flour and 2 tablespoons water to thicken sauce after braising. Serves 2.

Caramelized Root Vegetables

3 cups parsnips, peeled, sliced on bias 1/2 inch thick
3 cups carrots, peeled, sliced on bias 1/2 inch thick
3 cups rutabaga, peeled, sliced in wedges
3 tablespoons fresh thyme, minced
2 teaspoons olive oil
2 tablespoons lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt

In a microwaveable safe dish, place the parsnips, carrots and rutabaga. Add 1/2 inch of water. Cover loosely with plastic wrap and microwave 4 minutes. Alternatively, steam the vegetables over boiling water for 6 minutes, until half cooked. Preheat the oven to 375F. Drain the vegetables and toss with the thyme, olive oil, lemon juice, pepper and salt. Line a baking sheet with parchment paper, spread the vegetables out on the baking sheet. Roast for 35 minutes or until caramelized and tender. 8 servings.

Hearty Rutabaga, Turnip and Carrot Soup

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth

Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic and saute until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve. Serves 6.

Mashed Potato and Rutabaga Casserole

2 pounds thin skinned boiling potatoes
1 pound rutabaga
1/4 cup flour
2 eggs
2 teaspoons salt
1/2 to 1 cup hot milk or light cream
1 tablespoon butter
1/4 cup fine dry break crumbs

Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes. Drain, mash and add the cooked rutabaga to the potatoes. Beat with and electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt and milk. Preheat oven to 350F. Butter a 3 quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.

Mashed Potatoes with Rutabagas and Buttermilk

1 1/2 pounds rutabagas, peeled, cut into 1 inch pieces
3 pounds russet potatoes, peeled, cut into 2 inch pieces
3/4 stick butter
3/4 cup, or more buttermilk
chopped green onion tops or chives

Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid. Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired. Transfer potatoes to bowl. Sprinkle with green onions and serve. Serves 8 to 10.

Pork and Root Vegetables with Chili Colorado

3 ounces dried ancho chilies
2 pounds red bell peppers

2/3 cup canned low salt chicken broth
6 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
1 tablespoon chopped jalapeno chilies
4 teaspoons balsamic vinegar
1 teaspoon ground cumin

2 1 pound pork butt strips
3 tablespoons olive oil

4 tablespoons butter
2 cups chopped onions
2 cups 1/2 inch pieces peeled russet potatoes
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled banana squash

8 10 inch diameter flour tortillas
8 tablespoons chopped cilantro

For sauce:
Place ancho chilies in bowl. Cover with hot water; let stand until soft, about 1 hour. Drain. Coarsely chop chilies. Char bell peppers over flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes. Peel, seed and quarter peppers. Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeno chilies, balsamic vinegar and cumin in processor. Season with salt and pepper.

For filling:
Preheat oven to 350F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large pot over medium high heat. Add pork and brown on all sides, about 10 minutes. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes. Cool pork; chop coarsely. Sauce and pork can be made 1 day ahead. Chill.

Melt butter with 2 tablespoons oil in another heavy large pot over medium high heat. Add chopped onions and saute until translucent, about 6 minutes. Add potatoes and saute until beginning to brown, about 8 minutes. Stir in rutabagas and squash. Cover pot; reduce heat to medium low and cook until all vegetables are tender, stirring frequently, about 30 minutes. Season filling to taste with salt and pepper.

Butter large baking pan. Heat large nonstick skillet over medium high heat. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side. Transfer to plate. Spoon 1/2 cup pork in 4 inch long log down center of tortilla. Spoon 1 1/2 tablespoons sauce over pork. Top pork with 1/3 cup vegetable mixture. Spoon 1 1/2 tablespoons sauce over vegetables. Sprinkle with 1 tablespoon cilantro. Fold tortilla sides over filling, then roll up to enclose completely. Place seam side down in prepared baking pan. Repeat with remaining tortillas. Cover with foil. Burritos can be prepared 6 hours ahead; refrigerate.

Preheat oven to 350F. Bake burritos, covered, until hot, about 30 minutes. Serve burritos with remaining sauce. Makes 8.

Potato and Rutabaga Puree

1 pound rutabagas, peeled and roughly diced
2 pounds potatoes, peeled and roughly diced
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Place the rutabaga in a medium pot and cover with cold water. Bring to a boil, reduce heat and cook until very tender, 20 to 40 minutes. Drain well. In another pot, place the potatoes and cover with cold water. Bring to a boil, reduce heat, and cook until very tender, 20 to 40 minutes. Drain well. In a food processor, process the rutabaga until smooth but not finely pureed. Add the potatoes, pepper and nutmeg and process until smooth. If necessary, reheat gently and serve. Serves 8.

Roasted Rutabaga and Carrots

10 ounces rutabaga, julienned
6 ounces carrots, julienned
2 teaspoons grated ginger
1 teaspoon olive oil
salt and pepper to taste

Preheat oven to 400F. Spread the above ingredients in a shallow baking dish. Roast uncovered 20 minutes. Serves 2.

Roasted Winter Vegetables with Balsamic Vinegar and Thyme

2 large beets, peeled
1 pound turnips, peeled
1 pound potatoes, peeled
1 pound leeks
3/4 pound carrots, peeled
1 pound rutabagas, peeled
5 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme

Cut vegetables into 1/2 inch thick wedges & place into bowl. Add oil, thyme and half the vinegar; toss to coat. Sprinkle with salt and pepper. Preheat oven to 400F. Place vegetables on baking sheet. Roast until tender, stir often, 1 hour. Drizzle remaining vinegar over vegetables.

Rutabaga Apple Casserole

3 cups pared rutabaga slices
2 medium apples, sliced
1/2 cup brown sugar, packed
3 tablespoons butter

Cook rutabaga slices in boiling salted water until just tender; drain. Place half of rutabaga slices and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350F for 30 minutes. 4 to 6 servings.

Rutabaga Casserole

4 rutabagas
4 carrots
2 tablespoons white sugar
2 tablespoons butter
1/8 cup milk

Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain. Mash rutabagas with grated carrots, sugar, and butter. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk. 10 servings.

Rutabaga Custard Pie

3/4 pound rutabagas
2 large pears or apples
1 tablespoon maple syrup
1/2 teaspoon coriander
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of salt
2 eggs
2 tablespoons brown sugar
1 cup half and half
1 nine inch pie crust

Heat oven to 400F. Peel rutabaga and cut into 1 inch chunks; steam or boil 20 minutes. Peel, core and quarter pears or apples; add to rutabaga and cook 10 minutes longer. Puree, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into crust. Bake 15 minutes, reduce heat to 350F and bake 25 to 30 minutes longer, or until custard is set. Makes eight servings.

Rutabaga and Mushrooms

1 medium rutabaga, peeled and sliced
1/4 teaspoon salt
6 tablespoons butter
1 cup chopped mushrooms
1/2 teaspoon freshly ground pepper

Cook rutabaga in salted water until soft. Drain, mash and stir in 3 tablespoons butter. Saute mushrooms in the remaining butter until brown, and add the rutabaga. Season and serve.

Rutabagas in the Rough

4 large rutabagas
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
dash of nutmeg
salt and pepper to taste

Peel rutabagas with a vegetable peeler and cut into chunks. Put them into a 4 quart saucepan, add the salt and about 2 inches of water to cover. Cover saucepan, and bring to a boil over high heat. Turn heat down to medium and cook about 12 to 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture. Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.

Rutabaga Salad

1 medium rutabaga
1 pot boiling water
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 cup scallions, finely chopped
1 medium dill pickle, chopped
1 cup celery stalks with leaves, chopped
1 1/2 teaspoons salt
dash paprika
3/4 cup mayonnaise
4 eggs, hard boiled, chopped

Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about 30 minutes. Drain well and cool. After rutabaga has cooled, dice. Place diced vegetables in salad bowl, sprinkle with sweetener and lemon juice. Add scallions, pickle, celery, paprika and mayo. Toss all well. Fold in eggs. Chill well before serving.

Rutabagas with Soy Butter Sauce

4 rutabagas
1/4 cup butter, melted
2 teaspoons brown sugar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Cut rutabagas lengthwise into thin slices. Boil until just tender, about 5 minutes. Drain. While rutabagas are cooking, melt butter in a pan over medium heat. Add the brown sugar; stir until well blended. Stir in soy sauce, lemon juice, and Worcestershire sauce. Simmer, uncovered, for 2 to 3 minutes. Pour over cooked, drained rutabagas and mix well. Serves 4.

Rutabaga Supreme

6 cups diced rutabagas
2 cups diced potatoes
1 veggie bouillon cube
salt to taste
1 tablespoon sugar
1/4 teaspoon black pepper
1 cup grated sharp cheese
2 tablespoons minced onion
chopped fresh parsley

Combine rutabaga, potatoes, bouillon cube, salt and sugar in a saucepan. Bring to a boil and boil for 4 minutes uncovered. Cover and then boil for 10 to 15 minutes or until the vegetables are tender. Mash, or blend with electric mixer or food processor. Add pepper, cheese, and onion. Beat until fluffy. Garnish with parsley and serve while very hot. Serves 6.

Rutabaga Teriyaki

1 tablespoon soy sauce
1/2 cup vinegar
1 tablespoon honey
4 cups rutabagas, peeled and thinly sliced
1 cup carrots, thinly sliced
1 teaspoon fresh ginger root, grated

In bowl, mix soy sauce, vinegar and honey. Add veggies; stir well. Chill in the refrigerator until serving. Just before serving, add ginger. Serves 6. Takes about 45 minutes.

Rutabaga and Winter Squash

2 cups peeled rutabaga chunks
2 cups peeled acorn squash chunks
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon honey, or to taste
1/2 cup grated sharp white Cheddar
Garnish: 1/4 cup chopped fresh cilantro

Put the rutabaga chunks in one layer in a steamer basket, cover and steam over boiling water until tender. Transfer to a saucepan. Steam the squash until tender and add to the rutabaga. Mash the vegetables coarsely, leaving some texture. Add the cinnamon, nutmeg and honey to taste. Heat through and add white cheddar. Serve hot. Sprinkle cilantro on top just before serving. Serves 4.

Southland Rutabaga

1 medium rutabaga
2 teaspoons water
2 teaspoons honey
1 tablespoon butter
salt and pepper to taste

Peel and cube the rutabaga and place in a medium casserole dish with water. Cover and cook in microwave on high for 5 to 7 minutes until soft. Drain water off, add butter and honey and stir until nicely glazed. Add salt and pepper to taste and serve. If you prefer, mash before serving.

Whipped Potatoes and Rutabagas with a Kick

1 1/4 pounds rutabagas
2 1/2 pounds white potatoes
2 tablespoons butter
1 shallot, peeled and finely minced
1 cup milk, heated
1 teaspoon salt
3 1/2 ounces soft smoked jalapeno flavored cheese

Peel the rutabagas and cut into a 1/2 inch dice. Place in a large pot and cover with lots of water. Bring to a boil, cover, reduce the heat slightly and cook at a low boil 15 minutes. Peel the potatoes and cut into a 1/2 inch dice. Add to the rutabagas, cover and continue cooking 20 minutes, or until tender. While the vegetables are cooking, melt the butter in a small pan. Add the shallot and saute 2 minutes. Set aside. Drain the vegetables and put into the large bowl of an electric mixer. Add the sauteed shallot, warm milk, salt and cheese. Whip on medium low speed just until blended. The finished dish will not be completely smooth, but will still have little chunks of the rutabaga in it. Serve immediately.


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