Mashed Rutabaga and Apples with Onions

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

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.

Rutabaga Fries

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.

Butter Braised Rutabagas

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.