GLAZED RUTABAGAS
This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!
Provided by Michele Etling
Categories Side Dish Vegetables
Time 55m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
- Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g
CARROTS AND RUTABAGAS WITH LEMON AND HONEY
Categories Side Thanksgiving Vegetarian Carrot Fall Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
- Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
LEMON-GLAZED CARROTS AND RUTABAGA
If you like carrots and rutabagas, this colorful side dish is a real winner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.
Nutrition Facts :
MAPLE GLAZED RUTABAGA
Make and share this Maple Glazed Rutabaga recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Combine syrup and butter in a large bowl, stirring with a whisk. Add rutabaga, salt, and pepper; toss to coat.
- Spread rutabaga mixture on a jelly roll pan coated with cooking spray.
- Bake at 425° for 35 minutes or until rutabaga is tender, stirring occasionally.
TURKISH CREAM FILLED APRICOTS
Turkish delicacy served with coffee at the end of a meal. Delicious combination of syrup, and stuffed apricots.
Provided by Pastryismybiz
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place apricots in a bowl and add water to cover and let stand overnight.
- Drain.
- In a saucepan over medium heat,combine the sugar and 2 cups water.
- Bring to a simmer, stirring to dissolve the sugar.
- Simmer about 10 minutes or until thickened.
- Add the apricots and cook until tender, about 20 minutes.
- Stir in the lemon juice and simmer 1 minute longer.
- Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
- Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
- If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
- Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
- If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
- Arrange the apricots side by side on a serving platter.
- Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
- Bring the apricots to room temperature and sprinkle with chopped nuts.
Nutrition Facts : Calories 206.3, Fat 2.9, SaturatedFat 0.3, Sodium 3.9, Carbohydrate 46, Fiber 2.3, Sugar 42.6, Protein 2.1
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- Combine water, honey and sugar in heavy, large saucepan over medium heat and cook until the sugar dissolves.
- Add apricots and cook until tender and syrup is reduced and thinly coats spoon, stirring frequently; about 20 minutes.
- Remove apricots from the syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup. Tips: This recipe can be doubled or tripled.
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