A Baked Cake Of Rutabaga And Potato Recipes

ROASTED RUTABAGA

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.

RUTABAGA CARROT CASSEROLE

Steps:

• Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.

RUTABAGA SPICE CAKE RECIPE

Steps:

• Preheat oven to 350
• Butter 9" loaf pan
• Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
• Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
• Stir dry ingredients into rutabaga egg mixture and combine until smooth.
• Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
• Combine Simple Icing ingredients well and drizzle over cooled cakes.

ROASTED RUTABAGA AND POTATOES WITH CARROTS

Steps:

• Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
• Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
• Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

BAKED RUTABAGA CASSEROLE

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.

GARLIC-MASHED RUTABAGAS & POTATOES

Steps:

• Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

RUTABAGA CAKE

Steps:

• In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
• Cream together.
• Sift together dry ingredients and add to creamed mixture.
• Drain pineapple reserving juice for glaze.
• Fold pineapple, nuts, rutebagas and coconut into batter.
• Pour into bundt pan that has been well greased and dusted with flour.
• Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
• Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
• When completely cool, top with pineapple glaze.
• TO PREPARE GLAZE:.
• Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.

A BAKED CAKE OF RUTABAGA AND POTATO

Steps:

• Peel the potatoes, then cut them into very fine slices. A sharp knife is fine but if you have a mandoline (the vegetable slicer, that is, not the lutelike stringed instrument), use that. Whatever, your slices should be almost thin enough to see through. Do the same with the rutabaga, keeping the slices in cold water to prevent them browning.
• Preheat the oven to 375°F (190°C). Peel and thinly slice the garlic. Over medium heat, melt the butter in a flameproof dish or sauté pan about 10 inches (25cm) in diameter. When it starts to bubble, decrease the heat and add the garlic. It needs to soften slightly without coloring-a matter of five minutes or so. Take the pan off the heat and stir in the mustard. Remove about two-thirds of the mustard and butter out of the pan and into a pitcher.
• Drain the potato and rutabaga slices and pat them dry with paper towels or a clean kitchen towel. Put a third of the vegetables into the pan, layering them neatly or just chucking them in as the mood takes you, then drizzle them with some of the mustard butter in the pitcher. Season with the thyme leaves, pepper, and salt. Be quite generous with the salt. Repeat this twice, so that all the slices of vegetable are layered with the thyme and the mustard and garlic butter. Now pour the stock over the top.
• Cover with a circle of wax paper or aluminum foil, pressing it down well on top of the cake. Bake for about an hour and ten minutes, until tender when pierced with the tip of a knife. Remove the foil, increase the heat to 425°F (220°C), and bake for a further ten minutes, until the top has colored and crisped a little.