RUTABAGA PUREE
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
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.
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
KALE RUTABAGA PUREE
For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when the mixture is fairly smooth.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Peel the rutabaga, and cut it into 1-inch chunks. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until tender, about 25 minutes. Drain, and set aside.
- Cut the stems off the kale, and discard. Roughly chop the kale, and wash in a large colander. Coat a large saute pan with olive-oil cooking spray, and place over medium-high heat. Add the onion and garlic, and saute until translucent. Add kale in batches, allowing each to wilt before adding more. Cook until all the kale is wilted, add salt and pepper, and transfer to the bowl of a food processor. Puree mixture until the kale is smooth; add reserved rutabaga. With machine running, add milk gradually; stop when mixture is smooth, and serve.
Nutrition Facts : Calories 104 g, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 524 g
RUTABAGA PURéE
Categories Milk/Cream Food Processor Herb Vegetable Side Vegetarian Quick & Easy Mint Fall Rutabaga Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Transfer rutabagas to processor. Add cream and butter and puree until smooth. Transfer to bowl. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring often.) Mix in parsley and mint.
CARROT AND RUTABAGA PUREE
This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.
Provided by Barbaras cooking ag
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
- Drain and mash by hand or in a food processor until coarse.
- Blend in butter, a pinch of sugar and salt and pepper to taste.
- Serve warm.
Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5
RUTABAGA PURéE WITH CARDAMOM AND THYME
Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue.
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
- Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.
- DO AHEAD: Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.
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