RUTABAGA PUREE
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
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.
BUTTERNUT SQUASH AND RUTABAGA PURéE
Categories Food Processor Vegetable Side Bake Thanksgiving Butternut Squash Fall Rutabaga Bon Appétit
Yield Serves 10
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
- Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)
Rutabagas are an under rated veggie - there are so many ways you can serve them - I love the touch of ginger with fresh orange juice used in this recipe. Not bad for calories either
Provided by Bergy
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover& cook the rutabaga until tender apprx 20 minutes.
- Drain& Mash, stir in remaining ingredients Serve HOT.
Nutrition Facts : Calories 63.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 44.8, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 1.2
RUTABAGA PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS
Provided by Molly Stevens
Categories Ginger Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Pear Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
- Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
- Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
RUTABAGA AND CARROT PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
GINGER-RUTABAGA PUREE
Apples add sweetness to this creamy, nutrient-rich puree.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.
- Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.
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