GRATED RUTABAGA WITH PARMESAN
Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.
ROASTED TURNIPS WITH PARMESAN
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g
RUTABAGA AND TURNIP GRATIN
Make and share this Rutabaga and Turnip Gratin recipe from Food.com.
Provided by fruitpunchmouth
Categories Vegetable
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Peel then cut the rutabaga and turnip into thin slices.
- Put the slices in a pot of boiling water for 3 minutes, drain, rinse with cold water and let hang out.
- Chop the herbs bring a cup and a half of heavy cream with the herbs, chopped garlic and salt and pepper to a boil, then let simmer for about 4 minutes.
- Pour a little bit of the cream in the casserole dish, just to cover the bottom. make a layer of rutabaga/turnip, add grated Gruyere and Parmesan. pour some more of the heavy cream mix, add another layer of rutabaga/turnips and cheese and so on and so forth until you are running out of rutabaga/turnips. the final layer should just be the veggies with the grated cheese liberally on top. i sprinkled each layer with salt and pepper as i was putting it together.
- bake for 40-45 minutes, until the top layer is golden brown and crispy and you know, it just *looks* don.
Nutrition Facts : Calories 464.4, Fat 41.9, SaturatedFat 25.5, Cholesterol 150.5, Sodium 185.1, Carbohydrate 9.9, Fiber 2.2, Sugar 4.6, Protein 14.1
SHREDDED RUTABAGA SUPREME
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
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
FLAT OMELET WITH RUTABAGA
Steps:
- Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high. Add rutabaga and about 1/3 cup water, watching out for spatters. Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated. Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more. Turn heat to low.
- Beat eggs with some salt. Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes. Grate Parmesan over the top and serve hot, warm or at room temperature.
GLAZED RUTABAGAS
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
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
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