Rutabaga Sweet Potato Mash With Garlic And Sage Recipes

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Steps:

• In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
• Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

GARLICKY POTATO-RUTABAGA MASH

Steps:

• Preheat the oven to 350 degrees F.
• Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
• Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.
• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

RUTABAGA NOODLES WITH SAGE BUTTER

Steps:

• Cut rutabaga into thin noodles using a spiralizer.
• Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
• Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

GARLIC-MASHED RUTABAGAS & POTATOES

Steps:

• Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

CREAMED RUTABAGA AND SWEET POTATO

Steps:

• In a microwave-safe 9-inch square baking dish microwave the butter at high power (100%) for 15 seconds, or until it is melted, stir in the flour, and microwave the roux at high power (100%), stirring it every minute, for 3 minutes. Stir in the onion and microwave the mixture at high power (100%) for 1 minute. Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes. Stir in the sweet potato and salt and pepper to taste, microwave the mixture at high power (100%) for 15 to 18 minutes, or until the vegetables are tender, and let the mixture stand, covered, for 5 minutes.

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO

Steps:

• Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
• Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
• Drain well.
• Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

MASHED POTATOES AND RUTABAGA

Steps:

• In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
• In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.