Cooking Rutabaga In Crock Pot Recipes

HEARTY CABBAGE-RUTABAGA SLOW COOKER SOUP

Steps:

• Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

RUTABAGA

Steps:

• 1. Cut off each end of the rutabaga. Remove the waxy peel by carefully cutting down the sides of the vegetable. Once peeled, cut rutabaga into 1 inch cubes. Place cubed rutabaga into a medium-sized pot. Fill with cold water and sprinkle with kosher salt. Place pot over high heat and bring to a boil. Turn heat to medium-low and cover. Simmer for 2 - 3 hours (see note), until rutabaga reaches a rich orange color and easily splits into two pieces when pierced with a fork. Remove from heat and drain water. Season with freshly-ground black pepper. The rutabaga can be eaten as is, sprinkled with freshly-ground black pepper, or mashed and topped with a little butter - my father-in-law's favorite way to enjoy rutabaga. Note: Cooking times differ - my rutabaga has been done in as little as 1 1/2 hours, and taken as long as 3 1/2 hours. I check for doneness periodically. The rutabaga reaches its best flavor once it's fork-tender and deep in color.

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.