Rutabaga Smash With Bacon Recipes

SWEET POTATO & TURNIP MASH WITH SAGE BUTTER

Steps:

• Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
• Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
• Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

MASHED RUTABAGA WITH BACON

Steps:

• Place cut up rutabaga into a medium saucepan. Add 1/2 teaspoon of the salt and enough water to just cover. Bring to a boil over high heat. Reduce heat to medium low and simmer until soft, about 20 minutes. Drain.
• While the rutabaga cooks, cook the minced bacon over medium heat until crisp, about 8-10 minutes. Do not discard the grease.
• Using a food processor or potato masher, mash the drained rutabaga, remaining 1/2 teaspoon of salt, pepper, and bacon grease together until smooth. Stir in the cooked bacon and parsley. Serve hot.

MASHED RUTABAGAS WITH BACON

Steps:

• Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
• Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
• Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

RUTABAGA-POTATO MASH WITH BACON

Steps:

• In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
• Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
• Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.

RUTABAGA SMASH WITH BACON

Steps:

• In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
• Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
• In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.

RUTABAGA MASH

Steps:

• Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
• Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
• Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.

SMASHED RUTABAGAS

Steps:

• Heat water in large pot on stove to boiling.
• I use a sharp paring knife to remove wax coated skin from the rutabaga.
• The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
• Use a chef's knife to cut a slice off of one side of the rutabaga.
• Place the flat side down on the cutting board and cut off small slices.
• Then chop the slices the other direction forming small cubes.
• Place rutabaga is boiling water and boil until tender. (about 60 minutes).
• Remove from heat.
• When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
• Use a mashing tool and mash them to desired consistency.
• Add butter, salt & pepper.
• Mix thoroughly and serve.
• (One can also make ahead and warm it up in the microwave.).
• Enjoy!

SHREDDED RUTABAGA SUPREME

Steps:

• Fry the bacon in a wide pan with a lid (you'll need the lid later). Remove bacon. It can be used in another recipe.
• Add the butter, shallot, and kala jeera to the bacon fat. Let the butter melt and the shallot caramelize over medium heat, until brown.
• Reduce the heat. Add the dry vermouth to the pan, to deglaze the pan.
• Add the shredded rutabaga to the pan. Stir and turn it with a turner/spatula, until the liquid coats it evenly.
• Sprinkle the lemon juice, salt, and seasonings into the mix, and stir again.
• Cover, raise the heat to medium. Stir occasionally. Let cook for 10-15 minutes.

TWICE-BAKED RUTABAGAS

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, combine rutabagas and water. Microwave, covered, on high 16-20 minutes or until tender, stirring halfway. Mash rutabagas; add bacon, cream, butter, garlic powder, salt and pepper. Stir in 1 cup cheese and 1/4 cup green onions., Spoon mixture into 8 greased 6-ounce ramekins or custard cups. Sprinkle with remaining cheese. Place ramekins on a baking sheet. Bake until rutabagas are bubbly and cheese is melted, 18-22 minutes. Sprinkle with remaining green onions.

RUTABAGA SOUP WITH BACON AND SAGE

Steps:

• Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
• Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
• Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
• Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.