Clapshot Potatoes Carrots Rutabaga Recipes

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GARLICKY POTATO-RUTABAGA MASH



Garlicky Potato-Rutabaga Mash image

Roasted garlic and mashed rutabaga bump up the flavor of classic mashed potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 to 4 heads garlic, depending on size
2 tablespoons olive oil
Kosher salt
1 pound rutabaga, peeled and chopped
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
  • Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

CLAPSHOT



Clapshot image

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Provided by Grant

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

1 pound baking potatoes, peeled and cubed
¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream

Steps:

  • Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
  • Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 g

RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)



Clapshot (Potatoes, Carrots & Rutabaga) image

This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

Provided by Jenny Sanders

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
1 teaspoon salt
pepper
1 egg (optional)

Steps:

  • Peel the rutabaga and cut it in thin slices.
  • Put it in a large pot with plenty of water and bring it to a boil.
  • Meanwhile, peel the carrots and cut them in thick slices.
  • When the rutabaga has been cooking for about 10 minutes, add the carrots.
  • Meanwhile, peel the potatoes, and cut them into large chunks.
  • When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
  • When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
  • These are delicious mashed somewhat coarsely and served as-is.
  • You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

CARROTS AND RUTABAGA MASH



Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)



CLAPSHOT (POTATOES, CARROTS & RUTABAGA) image

Categories     Potato     Side     Boil

Yield 4-6

Number Of Ingredients 6

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
pepper
1 egg (optional)

Steps:

  • 1 Peel the rutabaga and cut it in thin slices. 2 Put it in a large pot with plenty of water and bring it to a boil. 3 Meanwhile, peel the carrots and cut them in thick slices. 4 When the rutabaga has been cooking for about 10 minutes, add the carrots. 5 Meanwhile, peel the potatoes, and cut them into large chunks. 6 When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. 7 When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. 8 These are delicious mashed somewhat coarsely and served as-is. 9 You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK



Mashed Potatoes with Rutabagas and Buttermilk image

Categories     Milk/Cream     Dairy     Potato     Side     Thanksgiving     Vegetarian     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 5

1 1/2 pounds rutabagas, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
6 tablespoons (3/4 stick) butter
3/4 cup (or more) buttermilk
Chopped green onion tops or chives

Steps:

  • 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.

ROASTED RUTABAGA AND POTATOES WITH CARROTS



Roasted Rutabaga and Potatoes with Carrots image

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

Provided by Laila Roscoe

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 4

Number Of Ingredients 11

extra-virgin olive oil, plus more for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
½ pound baby carrots
½ large red onion, chopped into 1-inch pieces
½ large white onion, chopped into 1-inch pieces
½ lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
½ teaspoon sea salt

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.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g

GARLIC-MASHED RUTABAGAS & POTATOES



Garlic-Mashed Rutabagas & Potatoes image

My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and cubed (about 4 cups)
2 medium rutabagas, peeled and cubed (about 5 cups)
2 garlic cloves, peeled
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup warm buttermilk

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.

Nutrition Facts :

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