Kalrotstappe Scandanavian Mashed Rutabagas Vegan Recipes

MASHED RUTABAGAS

Steps:

• Peel rutabagas and slice thinly.
• Put in medium saucepan and cover with water.
• Boil until tender, 30-45 minutes.
• Mash then add sour cream, margarine and salt
• Eat and enjoy.

KALROTSTAPPE, SCANDANAVIAN MASHED RUTABAGAS (VEGAN)

Steps:

• Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
• Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
• Carefully pour off the water and let any remaining moisture steam off.
• Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.

ROASTED-GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Expose the cloves of garlic head by slicing off the top 1/2 inch.
• Place them in a small baking dish, and drizzle with olive oil.
• Cover tightly with aluminum foil and bake about 55 minutes, or until very tender when pierced with a small knife.
• Remove from oven, uncover, and allow to cool.
• Break apart the garlic heads.
• Squeeze each garlic clove into a small bowl and mash with a fork until almost smooth. You should end up with about 1/3 cup. Reserve any olive oil remaining in the baking dish.
• Pour 1-inch of water into a large pot and bring to a boil.
• Place the potatoes into a collapsible steamer basket and set the basket over the boiling water. (Do not allow the water to touch the bottom of the steamer basket). Cover and steam about 15 minutes, or until the potatoes are tender when pierced with a small knife. Transfer potatoes to a bowl.
• Empty the pot and wipe dry.
• Return the potatoes to the warm pot.
• Add the butter and 4 tablespoons of the roasted garlic and mash well with a potato masher.
• Add the 6 tablespoons milk, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
• Continue to mash, adding more milk, 1 tablespoon at a time, in order to reach the desired consistency.
• Taste and add more of the roasted garlic, if desired.
• Serve at once, drizzled with the reserved garlic oil.

LARP OF CHIANG MAI

Steps:

• Heat a large, non-stick frying pan. Add the minced chicken and moisten with a little water. Stir constantly over a medium heat for 7-10 minutes, until it is cooked through. Remove the pan from the heat and drainf off any excess fat. Cut off the lower 2in of the lemon grass stalk and chop it finely.
• Transfer the cooked chicken to a bowl and add the chopped lemon grass, lime leaves, chillies, lime juice, fish sauce, roasted ground rice, spring onions, and corriander. Mix thoroughly.
• Note: roasted ground rice is uncooked rice, roasted over a low heat until it turns light brown, then ground up into a fine powder. Do not skip this step; the rice "binds" the ingredients together.
• Spoon the chicken mixture into a salad bown. Sprinkle sliced (kaffir) lime leaves over the top and garnish with salad leaves and sprigs of mint.

MASHED RUTABAGAS AND POTATOES

Steps:

• In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
• Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
• Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE

Steps:

• Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
• Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
• Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
• Scandinavian Feasts.