SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)
Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, bring water, allspice, peppercorns, and salt to a boil.
- Peel and finely chop the rutabagas and carrots. Add to the pot.
- Reduce temp to a low boil and cook for 15 minutes.
- Meanwhile, peel and finely chop the potatoes.
- After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
- Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
- Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.
Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Provided by Olha7397
Categories Norwegian
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
Categories Garlic Onion Potato Side Bake Casserole/Gratin Parsnip Winter Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
- Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
MASHED POTATOES AND RUTABAGA
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
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