RUTABAGA AND POTATO SALAD
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
- Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
- When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.
KETO POTATO SALAD- NO CAULIFLOWER!
This keto potato salad is chunky, smooth, and loaded with gherkins and crispy bacon! Made with rutabaga (NOT cauliflower!), it's like a classic potato salad minus the carbs!
Provided by Arman
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
- In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
- Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 10 g, Protein 3 g, Fat 16 g, Sodium 303 mg, Fiber 5 g
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 :
FAKE POTATO/RUTABAGA SALAD (LOW CARB)
This is sure to please any avid potato salad lover. I miss going fishing and enjoying a good potato salad and sandwich lunch by the lake but now, I dont have to miss it at all.
Provided by cervantesbrandi
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
- Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
- Add 3/4 of the rutabagas to the bowl of the mayo mixture.
- Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
- Cover and chill for at least 15 minutes.
- Enjoy!
Nutrition Facts : Calories 198.4, Fat 9.7, SaturatedFat 1.8, Cholesterol 98.3, Sodium 313.3, Carbohydrate 24, Fiber 5.3, Sugar 12.7, Protein 5.9
MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
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