Rutabaga And Carrot Slaw Recipes

RUTABAGA COLE SLAW

Steps:

• Combine the lemon juice, sweetener, and salad dressing.
• Just before serving, toss all ingredients together.
• Variation: instead of shredded carrot, I've used 1 cup diced and unpeeled red apple for a nice change.

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

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.

MASHED CARROTS AND RUTABAGA RECIPE - (4.8/5)

Steps:

• Boil the vegetables together in a large pan of boiling salted water for about 20 minutes, or until soft. Drain well and return them to the pan. Add the remaining ingredients and mash the vegetables well before serving.

LEMON-GLAZED CARROTS AND RUTABAGA

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.

NOT YOUR MOMMA'S COLESLAW!

Steps:

• Mix together in a large bowl the carrot, rutabaga and green onion.
• Place all of the dressing ingredients into a jar with a tight fitting lid. Place lid on and shake until mixed well. Check dressing and adjust seasonings as desired. (Add a little more sugar for more sweet or cayenne for more heat, salt, pepper)
• Pour over the carrot mixture and gently toss until evenly coated.