Rutabaga Noodles With Sage Butter Recipes

MRS. CARVER'S BUTTERED RUTABAGAS

Mrs. Carver's Buttered Rutabagas image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 40m

Number Of Ingredients 4

Ingredients

Coarse salt and freshly ground pepper
4 medium rutabagas, skin and lighter-colored layer just under skin peeled and discarded, cut into 3/4-inch cubes
6 tablespoons unsalted butter, melted
1/4 teaspoon freshly grated nutmeg

Steps:

Bring a large pot of water to a boil over high heat; season generously with salt. Add rutabagas, reduce heat to medium, and simmer until tender, 12 to 15 minutes. Drain. Transfer rutabagas to a bowl and toss with butter and nutmeg. Season with salt and pepper; serve immediately.

RUTABAGA SOUP WITH BACON AND SAGE

Rutabaga Soup With Bacon and Sage image

This velvety rutabaga soup is the creation of Guillaume Delaune, the chef at Kingsbrae Arms in St. Andrews, New Brunswick. Enriched with maple syrup and garnished with bacon, it makes a lovely first course or appetizer.

Provided by Florence Fabricant

Categories soups and stews, appetizer, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 medium-large onion, diced
Salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
White pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Steps:

Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper.
Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel.
Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 586 milligrams, Sugar 10 grams, TransFat 0 grams

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