Rustiban Where To Buy It Recipes

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CREAMY RUTABAGA AND PARSNIP SOUP



Creamy Rutabaga and Parsnip Soup image

Creamy Rutabaga and Parsnip Soup is such a pretty and comforting cold weather soup. The pleasant bitterness of the root vegetables is mellowed by honey.

Provided by Katie Workman

Categories     Side Dish     Soup

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons unsalted butter
½ cup onion (chopped)
2 large rutabagas (peeled and cut into 1-inch chunks)
1 parsnip (peeled and sliced)
5 cups less-sodium vegetable broth
2 teaspoons fresh sage leaves (chopped)
1 tablespoon honey
½ cup heavy cream
Garnish: sliced scallions

Steps:

  • In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.
  • Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium-high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.

Nutrition Facts : Calories 297 kcal, Carbohydrate 31 g, Cholesterol 49 mg, Fiber 6 g, Protein 7 g, SaturatedFat 11 g, Sodium 934 mg, Fat 17 g, ServingSize Serves 4, UnsaturatedFat 5 g

PASTA RUSTICA



Pasta Rustica image

Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!

Provided by LindsayOlives

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 6

Number Of Ingredients 14

1 pound rotini or fusili pasta
6 slices bacon
½ cup extra virgin olive oil
2 medium onions, chopped
1 red bell pepper, chopped
¼ cup chopped parsley
4 cloves garlic, minced
¼ teaspoon Salt
½ teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
½ cup Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
2 tablespoons capers, drained
½ teaspoon dried oregano
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
  • Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
  • Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.

Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g

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