Currently viewing the category: "Rutabaga"
1 large Rutabaga, peeled and cut into 1” cubes 1 mild to sweet apple, peeled, cored, and quartered 3 Tablespoons butter 1 tablespoon light oil 2 medium onions, halved and thinly sliced Quarter cup milk Salt Heat one tablespoon butter and the oil in a large skillet and add onion. Continue to sauté over medium heat until the onions brown. Add salt and set aside covered. Add rutabaga and salt to a saucepan and cover with water. Bring to a boil and reduce heat, simmering for 15 minutes. Add apple and continue simmering for 10-15 minute or until both are soft. Drain and return to the saucepan with 2 tablespoons butter and mash well. Stir in milk and serve topped with onions. Delicious paired with the Celeriac Salad.
 
Preheat oven to 400. Peel rutabagas and slice into fries a quarter to a half and inch thick. Soak in water for 30 minutes, drain and towel dry Toss in vegetable or peanut oil to coat lightly along with a few pinches of salt. Spread them out on a sheet pan without the fries touching. Bake until golden and tender, turning occasionally. Toss them with a bit more salt and fresh pepper and enjoy.
 
1 rutabaga, peeled and cubed into half inch pieces Salt and fresh pepper 3 tablespoons butter or sunflower oil (more for the big honker rutabagas) 1 tablespoon chopped parsley 1 tablespoon thyme 2 tablespoons chopped chives 1-2 garlic cloves, minced about a half cup bread crumbs browned in butter or oil Boil the rutabagas until beginning to soften but not soft, about 20 minutes. Drain and set aside. Melt butter in a large skillet over medium-high heat. When the butter foams, add the rutabaga and stir until brown. Toss with herbs and garlic. Add salt and pepper to taste. Top with bread crumbs. This is a great preparation for turnips too! Peel the squash (optional), cut off the ends and halve. Cut into slices about a third of an inch thick. Heat the oil in a wide skillet and add the squash, frying over medium heat until beginning to brown (7-8 minutes). Turn and cook on the second side until tender. Add salt, pepper, parsley and cumin and toss to coat.
 
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