Ginger Rutabaga Puree Recipes

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RUTABAGA PUREE



Rutabaga Puree image

A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
2 large shallots, coarsely chopped
1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup homemade or store-bought low-sodium chicken stock
1/4 teaspoon chopped fresh thyme
2 tablespoons mascarpone cheese
Thyme leaves, for garnish

Steps:

  • Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
  • Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.

GINGER-RUTABAGA PUREE



Ginger-Rutabaga Puree image

Apples add sweetness to this creamy, nutrient-rich puree.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more for serving
1 small onion, coarsely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
2 apples, such as Gala, peeled, cored, and sliced (3 cups)
3 pounds rutabagas, peeled and chopped (8 cups)
1 1/2 cups low-sodium chicken broth
Coarse salt

Steps:

  • Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.
  • Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.

RUTABAGA PURéE



Rutabaga Purée image

Categories     Food Processor     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 2

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Steps:

  • Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS



Smashed Rutabagas with Ginger-Roasted Pears image

Provided by Molly Stevens

Categories     Ginger     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Pear     Root Vegetable     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
Nonstick vegetable oil spray
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon chopped fresh thyme
Coarse kosher salt

Steps:

  • Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
  • Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
  • Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.

GLAZED RUTABAGAS



Glazed Rutabagas image

This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!

Provided by Michele Etling

Categories     Side Dish     Vegetables

Time 55m

Yield 3

Number Of Ingredients 5

¼ cup butter
6 tablespoons brown sugar, or to taste
1 cup hot water
6 tablespoons soy sauce
1 large rutabaga, peeled and cubed

Steps:

  • Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
  • Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g

YELLOW TURNIP PUREE (PUREE DE RUTABAGA)



Yellow Turnip Puree (Puree de Rutabaga) image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 2-pound rutabaga
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream

Steps:

  • Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
  • Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 615 milligrams, Sugar 9 grams, TransFat 0 grams

GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)



Ginger & Orange Rutabaga (Yellow Turnip or Swede) image

Rutabagas are an under rated veggie - there are so many ways you can serve them - I love the touch of ginger with fresh orange juice used in this recipe. Not bad for calories either

Provided by Bergy

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium rutabaga, peeled, diced 1/2 inch dice (apprx 3-4 cups)
1/4 teaspoon ground ginger
2 tablespoons fresh orange juice
1 tablespoon butter or 1 tablespoon olive oil
salt & pepper

Steps:

  • Cover& cook the rutabaga until tender apprx 20 minutes.
  • Drain& Mash, stir in remaining ingredients Serve HOT.

Nutrition Facts : Calories 63.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 44.8, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 1.2

SHREDDED RUTABAGA SUPREME



Shredded Rutabaga Supreme image

This preparation uses traditional European vegetable seasoning along with kala jeera, a spice from Indian cuisine that heightens rutabaga's own flavor (see "Bunium_bulbocastanum" on Wikipedia for info).

Provided by Jacob Galley

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

4 slices bacon
1 tablespoon butter
1 shallot, finely chopped
1/4 teaspoon kala jeera
1 tablespoon dry vermouth
1 rutabaga, grated coarsely
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon fine white pepper
1 dash ground nutmeg
1 pinch powdered ginger
1 pinch powdered clove
1/2 teaspoon dried marjoram

Steps:

  • Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
  • Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
  • Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
  • Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
  • Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
  • Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.

Nutrition Facts : Calories 70.1, Fat 4.5, SaturatedFat 2, Cholesterol 8.7, Sodium 171.9, Carbohydrate 6.1, Fiber 1.7, Sugar 3.7, Protein 1.5

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