Roasted Rutabaga And Potatoes With Carrots Recipes

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

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.

ROASTED RUTABAGA AND POTATOES WITH CARROTS

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.

CARROTS AND RUTABAGA MASH

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.

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

RUTABAGA CARROT CASSEROLE

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.

BAKED CARROTS, TURNIPS & RUTABAGAS

Steps:

• Preheat oven to 350 degrees.
• Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
• In small bowl, combine remaining ingredients.
• Drizzle over vegetables.
• Cover vegetables with aluminum foil; bake 40 to 50 minutes.
• Serve over brown rice.