Rosemarycodwithmashedrutabaga Recipes

ROSEMARY COD WITH MASHED RUTABAGA

Rosemary Cod With Mashed Rutabaga image

Cod is perfect for this recipe since it is so easy to insert herbs under the skin. Scandinavians love rutabaga. It is one of the few vegetables to last through the long cold winter. Infused with vanilla, it makes the most interesting contrast to the lightly salted fresh cod. Recipe adapted from Andreas Viestad from Kitchen of Light.

Provided by NcMysteryShopper

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cod fish fillets, skin on (1/2-pound fillets)
2 lbs rutabagas, peeled and cut into 1-inch dice
1 vanilla bean, cut lengthwise and seeds scraped out
1/2 cup butter, cut into pieces
fine sea salt
4 sprigs fresh rosemary (very small)
fresh ground black pepper
1 tablespoon olive oil

Steps:

Soak the fish in ice water for 15 to 20 minutes. Pat dry with paper towels.
Preheat the oven to 400°F (200°C).
Bring a large pot of water to a boil. Add a pinch of salt and the rutabaga and cook for 25 to 30 minutes, until soft. Drain and then return to the pot and cook over low heat, 1 to 2 minutes.
Puree rutabaga in a food processor and return to pot.
Add vanilla seeds to the mashed rutabaga. (Discard the bean or add it to a canister of sugar to make aromatic vanilla sugar.).
Stir butter into the rutabaga mixture until it melts. Season with a pinch salt. Keep warm.
Meanwhile, make a small incision through the skin of each cod fillet and carefully insert a rosemary sprig. Sprinkle with salt and pepper and rub with olive oil. Place fish in a roasting pan and cook for about 15 minutes, until the fish flakes easily.
Place a heaping scoop of rutabaga on each plate and top with fish. Serve.

Nutrition Facts : Calories 504.4, Fat 28.4, SaturatedFat 15.4, Cholesterol 160.3, Sodium 372.8, Carbohydrate 18.5, Fiber 5.7, Sugar 12.7, Protein 44.1

OVEN-ROASTED ROSEMARY POTATOES

Oven-Roasted Rosemary Potatoes image

Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 4

Ingredients

1 pound small red new potatoes, washed and well dried
3 sprigs fresh rosemary
Extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.

ROSEMARY MASHED POTATOES

Rosemary Mashed Potatoes image

"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

8 large potatoes (about 4 pounds), peeled and quartered
1-1/2 teaspoons salt, divided
3/4 cup heavy whipping cream
1/4 cup butter, cubed
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper

Steps:

Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.

Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 342mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

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