Ginger Orange Rutabaga Yellow Turnip Or Swede Recipes

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

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.

GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)

Steps:

• Cover& cook the rutabaga until tender apprx 20 minutes.
• Drain& Mash, stir in remaining ingredients Serve HOT.

GINGER ORANGE MARMALADE SCONES!

Steps:

• Heat oven to 400°F.
• Mix flour, sugar, baking powder, salt and ginger together.
• Add the egg, marmalade and mix.
• Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
• Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
• Place dough on a board and gently bring it together.
• Divide into half.
• Press down on each half until a circle is made. Repeat with the other half.
• Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
• Sprinkle a little sugar on each scone.
• Bake for 10 minutes or until golden brown.

YELLOW TURNIP SOUBISE

Steps:

• Put the turnips, onions,water and salt in a large pot and bring to a boil.
• Add the rice, stir until well mixed and cover.
• Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
• In several batches, puree contents of pot in a food processor or blender until smooth.
• Return the puree to the pot. Salt and pepper to taste.
• This soup gets better as it sits and is better the next day.

SAUTEED YELLOW TURNIPS (SWEDE OR RUTABAGA)

Steps:

• Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
• Season with salt, pepper and brown sugar.
• Serve hot.

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN

Steps:

• When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
• Thinly slice each quarter crosswise and place in boiling water.
• Cover and cook apprx 10 minutes or until almost tender.
• Drain& set aside.
• In a large bowl whisk the cornstarch and water until smooth.
• Add Apples, salt, pepper& savory (thyme).
• Toss to coat the apples.
• Add Rutabagas& gently toss to mix all the ingredients.
• Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
• Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
• Broil for a couple of minutes to allow the gratin to get golden.
• Serve hot.

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE

Steps:

• Peel& cube turnip.
• You should have at least 9 cups.
• Place in a large saucepan& cover with water.
• Bring to a boil over high heat.
• Cover& reduce heat so water gently bubbles.
• Cook until tender, from 25-30 minutes.
• Then drain.
• Using potato masher or electric mixer, mash turnip.
• Stir in 2 tbsp butter until melted, then mix in milk.
• Stil 1/2 cup bread crumbs with sugars& seasonings.
• Stir into turnip.
• If baking right away, preheat oven to 350 degrees F.
• BUtter a 9x13" baking dish or coat with cooking spray.
• Spread turnip evenly in pan and run fork over top to create a rough appearance.
• Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
• Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
• Serve right away with roast turkey, chicken, pork or beef.
• Note: To make ahead, prepare completely.
• Do not bake.
• Cover& refrigerate for up to 2 days.
• A cold casserole may need 55-60 minutes baking time.
• If frozen, turnip's texture may soften& water out.