Make Friends With The Rutabaga

The simplest preparation (after peeling and slicing) would be to roast with a bit of olive oil at 425 degrees for 12 to 15 minutes (turn once), salt and pepper, and Voila!..Delectable

Recipe And Photo Here

2 tablespoon of fat
1/2 cup diced onion (I used purple onion but you could use white or yellow onions or shallots, If you use leaks or scallions just be careful not to burn them)
2 cups shredded rutabaga (To remove some of the liquid from the rutabaga you can squeeze it out in some paper towels or a clean dish towel.)
1/4 -1/2 teaspoon celtic sea saltpepper to taste - optional (I did not use it this time but I'm sure it would be good)

Instructions
1.Heat a frying pan (I used nonstick) on medium-high heat and add the fat.
2.Sauté the diced onion for about one minute.
3.Add the shredded rutabaga, salt and pepper (if using) to the pan and toss with the onions and fat. Continue cooking on medium heat tossing gently a few times for about 10 minutes. Cook for another 5 minutes pressing down with a spatula to brown them a bit more being careful not to burn the rutabaga.
4.Turn out the rutabaga hash browns onto a plate or serving dish. (I put the dish over the pan and flipped it over because it was difficult to remove in one piece with a spatula.)

Read More Here About Turnip Hash Browns

As you can see below, the rutabaga is extremely nutritious and has very relative low calorie content.

Serving Size: 1 cup

Calories 50 Calories
Dietary Fiber 4g 16%
Sugars 8g
Vitamin A
Vitamin C
Iron
Vitamin D
Vitamin E
Vitamin B
Vitamin B
Zinc Photo

Total time: more than 2 hours
Preparation time: 25-30 minutes
Cooking time for the rutabagas: 35-40 minutes
Total cooking time for the gratin: 1-1/2 to 2 hours
Oven temperature: 180° C (350° F)
Difficulty: Easy
Chef's Note
Gratins, dishes baked until they have a deliciously browned surface, are a special part of the Finnish Christmas meal. Moreover, they are extremely practical for the cook since they can be made ahead of time; in fact their flavour improves when they are reheated.

Note: the flavor of the rutabaga can be enhanced by adding some fried onion.
Tip: keeps well in a cool place for two to three days
Ingredients
Ingredients for 10 servings
- 2 large Rutabagas, about 1-1.5 kg (2-3 lb.)
- 400 ml (1 1/2 cups) cream or milk and cream
- 200 ml (3/4 cup) breadcrumbs
- 100 ml (6 tbsp.) molasses
- 1 egg
- 1 1/2 tsp. ground ginger
- 1/2 tsp. white pepper
- 1/2 tsp. grated nutmeg
- 1 tbsp. salt
- Butter and breadcrumbs to gratiné
Method

1. Wash and peel the rutabagas. Cut into long slices and boil in lightly salted water until tender;
2. drain, reserving the cooking liquid; mash or blend the rutabagas;
3. combine the mashed rutabaga with the cream, bread crumbs, molasses, beaten egg, spices and enough of the cooking liquid to create a soft, fairly thin consistency;
4. place in a buttered baking dish, decorate the surface with a fork and sprinkle with a thin layer of bread crumbs;
5. dot the top with butter and place in a preheated 180° C (350° F) oven for 60 to 90 minutes, until nicely browned on top.

Photo And Recipe

Photo & Recipe
Ingredients

2 tablespoons unsalted butter
3 tablespoons olive oil
4 carrots, peeled, trimmed, and cut into 1-inch pieces
3 parsnips, peeled, trimmed, and cut into 1-inch pieces
1 large yellow turnip or rutabaga (2 pounds), peeled, trimmed, and cut into 1-inch pieces
4 medium red potatoes, unpeeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Preparation

1. Preheat the oven to 350°F.

2. Put a heavy roasting pan over 2 burners on the stove. Heat the butter and olive oil over medium-high heat. Add the carrots, parsnips, turnips, and potatoes and cook, stirring occasionally, until browned in places, about 5 minutes. Generously season the vegetables with salt and pepper to taste. Add the rosemary and thyme and stir well to combine.

3. Roast the vegetables in the oven until soft when pierced and golden brown, about 1 hour. Transfer to a large platter and serve.

Serves 6

Ingredients:
8 cups chopped carrots
6 cups chopped peeled parsnips
4 cups chicken broth
3 cups water
2 teaspoons sugar
1 teaspoon salt
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon peeled grated horseradish
1 teaspoon minced fresh gingerroot
3 tablespoons butter
2 cups buttermilk
2 tablespoons sour cream
Fresh dill sprigs, optional
Directions:
In a Dutch oven, combine the carrots, parsnips, broth, water, sugar and salt; bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until vegetables are tender.
In a small skillet, saute onion, garlic, horseradish and ginger in butter until tender. Add to the carrot mixture.
Transfer soup to a blender in batches; cover and process until smooth. Return to the pan. Stir in buttermilk; heat through (do not boil).
Garnish servings with sour cream and dill if desired. Yield: 12 servings (3 quarts).
Photo

This flavorful, unusual recipe prompts folks to rethink their assumptions about rutabagas. Be sure to boil beets, turnips and rutabagas first until they are tender-firm, as they don't cook as fast as the potatoes. Boil the beets in a
separate pot, or all of your veggies will turn purple.

Ingredients

8 cups beets, turnips, rutabagas and potatoes, cleaned, peeled and chopped into bite-sized pieces
1/2 cup olive oil
T. garlic salt
T. dried oregano
T. sugar
T. dried thyme

Preparation

Mix spices and oil in a glass jar and let sit for an hour or more.

Place veggies in a 9- by 13-inch baking pan. Drizzle spice and oil mixture over veggies and toss to coat.

Bake at 425 degrees F for 20 to 25 minutes or until tender, stirring occasionally.

Serves 8.

Recipe from Lisa Kivirist's The Community Table article in July/August 2009 Hobby Farm Hom

Roasted Root Vegetables Recipes And Picture

Ingredients:

3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional

Preparation:
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired.
Serves 6 to 8.

Recipe And Picture

If you are looking for different and appetizing ways to serve this wonderful root vegetable, there is an excellent article At Smithsonian.com .

The recipes mentionned in the article sounds simply delicious.

Parsnip,Turnip, and Rutabaga Gratin

Lamb Shank Stew with Root Vegetables Recipe

Ingredients:

Olive oil
3 lbs of lamb shanks, each shank cut into a couple of pieces
Salt and freshly ground pepper
6 garlic cloves, unpeeled
2 celery ribs, coarsely chopped
4 carrots, 2 coarsely chopped, 2 cut into 2-inch segments, and quartered lengthwise
1 large onion, coarsely chopped
1/2 cup tomato paste
1 cup dry red wine
3 cups chicken stock*
Two 1x3-inch strips of orange zest
1 medium rutabaga, roughly chopped (1 1/2 inch pieces)
1 medium turnip, roughly sliced or chopped (1 inch pieces)
2 parsnips, chopped
Gremolata

2 Tbsp chopped parsley
2 cloves of garlic, peeled and minced
2 teaspoons finely grated lemon zest
*If cooking gluten-free use homemade chicken stock or gluten-free packaged stock.

Method
1 Heat 2 Tbsp of olive oil in a large Dutch oven on medium high heat. Season the lamb shanks with salt and pepper, add them to the casserole and brown well on all sides, working in batches if necessary. Transfer the shanks to a plate.

2 Add the unpeeled garlic cloves, celery, chopped carrots (half of your carrots, the other half are cut lengthwise to be used later in the recipe) and onion to the pan. Cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Add the tomato paste and cook, stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is very syrupy, about 5 minutes.

3 Return the shanks to the pot and add the stock and orange zest. Bring to a simmer. Cover the pan, reduce the heat to low, and braise the shank for 3 hours, or until the meat is falling off the bone tender; turn the shanks from time to time as they cook.

4 Preheat oven to 350°F. Put the root vegetables (turnip, rutabaga, parsnips, and lengthwise-cut carrots) in a large baking pan and toss with enough olive oil to coat. Season with salt and pepper and bake in the oven for about an hour, or until tender.

5 In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.

6 Remove the shanks from the pot and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.

7 Return the sauce to the pan, season with salt and pepper and bring to a boil over moderately high heat. Separate the lamb meat from the bones. Add the lamb meat and root vegetables; simmer just until warmed through.

Garnish with the gremolata and serve.

Serves 4.

Photo Stew With Rutabagas

The set includes:

* 1.5-Quart Covered Saucepan
* 3-Quart Covered Saucepan
* 6-Quart Covered Stockpot
* 8" Open Skillet
* 10" Open Skillet
* 10" / 2.75-Quart Covered Saute

Buy Yellow Cookware Here