Shredded Rutabaga Supreme Recipes

RUTABAGA AND CARROT SLAW

Steps:

• Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

SOUTHERN TURNIP SUPREME

Steps:

• Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
• Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

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.

SHREDDED ROOT VEGETABLE PANCAKES

Steps:

• Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
• Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
• In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.
• Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
• Variation
• If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.

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.

CABBAGE AND RUTABAGA SLAW

Steps:

• Toss together all ingredients. Refrigerate, covered, to allow flavors to blend, about 3 hours.

RUTABAGA PUREE

Steps:

• Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
• Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.

GRATED RUTABAGA WITH PARMESAN

Steps:

• Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.