Lemon Carrots And Rutabaga Recipes

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LEMON GLAZED CARROTS AND RUTABAGAS



Lemon Glazed Carrots and Rutabagas image

Make and share this Lemon Glazed Carrots and Rutabagas recipe from Food.com.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon, rind of
1/4 teaspoon dill weed
1 dash salt

Steps:

  • Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
  • Place into saucepan; add broth.
  • bring to boil.
  • Reduce heat;cover and cook for 13 to 15 minutes or until tender.
  • Do Not Drain.
  • Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
  • Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
  • Serve.

Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 170.5, Carbohydrate 12.6, Fiber 3.1, Sugar 8.4, Protein 1.7

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.

LEMON-GLAZED CARROTS AND RUTABAGA



Lemon-Glazed Carrots and Rutabaga image

If you like carrots and rutabagas, this colorful side dish is a real winner.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dill weed
Dash salt

Steps:

  • Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Nutrition Facts :

MASHED POTATOES AND RUTABAGA WITH LEMON



Mashed Potatoes and Rutabaga with Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 pounds rutabaga (yellow turnip), peeled and cut into 2- inch pieces
2 pounds Yukon gold potatoes, peeled and quartered
12 tablespoons unsalted butter, at room temperature
1 1/2 cups half-and-half, warmed
Kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons finely grated lemon zest
8 scallions, white and green parts, chopped, plus extra, whole, for garnish
1/3 cup finely chopped fresh parsley
1 1/2 cups fresh, unseasoned breadcrumbs

Steps:

  • Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
  • Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
  • Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
  • Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas with Lemon and Honey image

Categories     Side     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Steps:

  • Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
  • Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

LEMON CARROTS AND RUTABAGA



Lemon Carrots and Rutabaga image

Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.

Provided by Allrecipes Member

Time 25m

Yield 5

Number Of Ingredients 8

4 medium (blank)s medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
½ cup water
2 tablespoons butter or stick margarine
1 tablespoon brown sugar
1 tablespoon lemon juice
½ teaspoon grated lemon peel
¼ teaspoon dill weed

Steps:

  • In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
  • Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 12.2 g, Cholesterol 12.2 mg, Fat 4.8 g, Fiber 2.8 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 79.2 mg, Sugar 8.2 g

LEMON CARROTS AND RUTABAGA



Lemon Carrots and Rutabaga image

Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.

Provided by Allrecipes Member

Time 25m

Yield 5

Number Of Ingredients 8

4 medium (blank)s medium carrots, cut into 3 inch julienne strips
2 cups rutabaga, peeled and cut into 3 inch julienne strips
½ cup water
2 tablespoons butter or stick margarine
1 tablespoon brown sugar
1 tablespoon lemon juice
½ teaspoon grated lemon peel
¼ teaspoon dill weed

Steps:

  • In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
  • Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 12.2 g, Cholesterol 12.2 mg, Fat 4.8 g, Fiber 2.8 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 79.2 mg, Sugar 8.2 g

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas With Lemon and Honey image

Make and share this Carrots and Rutabagas With Lemon and Honey recipe from Food.com.

Provided by WI Cheesehead

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/4 lbs rutabagas, peeled and cut into matchstick-size strips
1 lb carrot, peeled and cut into matchstick-size strips
1/4 cup butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon lemon peel, grated
1/2 cup fresh chives, chopped
salt and pepper, to taste

Steps:

  • Cook rutabaga in large pot of boiling water 2 minutes.
  • Add carrots and cook until vegetables are tender, about 6 minutes; drain.
  • Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
  • Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
  • Season with salt and pepper, remove from heat, and mix in fresh chives.

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

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