RECIPE: Rutabaga and Carrot Mash

A Scandinavian specialty, this is a great sweet and savoury mash that goes great with lamb and other meat dishes. 

1/4 rutabaga, chopped

1 carrot, chopped

1.5 tbsp. butter

1/4 cup cream

Peel the rutabaga and carrot and cut into 1/2 inch pieces. 

Place the vegetables in the pot with salted water. Cook until the vegetables are soft, about 10-15 minutes.

Drain and place back in the pot. Add the butter and cream to the pot and mash together, taste with salt and pepper.

RECIPE: Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.  That's it!

RECIPE: Oven Baked Turnip Fries

Difficulty Level: Easy

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

•Rutabagas/turnips

•Olive Oil
•Salt, garlic powder, and paprika

Preparation:

Preheat oven to 425 F. Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.  Smear with oil and a little salt and put them on a nonstick baking sheet.  Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.

RECIPE: Moroccan Ratatouille

This is a great recipe for using up a lot of produce at once. The recipe is very flexible so feel free to add in additional vegetables as you see fit.

Difficulty Level Easy
Time: Aprox 30 minutes

1 TBS butter

2 Cloves garlic
1 Onion
1 eggplant
2-3 zucchini
2 carrots
1 bell pepper
1 rutabaga
1 can tomato paste
1 cup water or vegetable stock
1 TBS cumin
1 tsp paprika
Salt and Pepper

1.     Chop vegetables into small, bite sized pieces that are approximately the same size

2.     Heat butter in a pot and add onions once hot

3.     After a minute or two when the onions begin to get translucent add pressed garlic

4.     Once Garlic has browned add the chopped vegetables starting with the carrots and rutabaga as they will take longer to cook

5.     Allow the veggies to brown for approximately 5 minutes, this will bring out a more robust flavor

6.     Add tomato paste and a the water or stock to form a sauce like consistency

7.     Season with spices and allow the sauce to simmer for approximately 20 minutes until the sauce is significantly reduced and the vegetables are tender

8.     Season with salt and pepper to taste

9.     Serve over couscous or as a side!

RECIPE: Deep-Dish Rutabaga-Fennel Gratin

Difficulty level: Easy
Serves 2

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.  If you don't have any fennel, omit it; the dish still tastes great.

• ¾ cup grated low-fat Cheddar cheese
• ⅓ cup all-purpose flour
• 2 Tbs. chopped fresh sage
• ¾ tsp. salt
• ¼ tsp. ground black pepper
• 1 small rutabaga, thinly sliced (5 oz.)
• 1 medium russet potato, sliced (5 oz.)
• ½ small yellow onion, thinly sliced (½ cup)
• ½ small fennel bulb, thinly sliced (½ cup)
• 1 cup low-fat milk

1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.

2. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.

3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.

4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

RECIPE: Roasted Root Vegetables with Maple Glaze

From Cooking Light, March 2008

Serves 4

Ingredients:

1 ½ cups (1/2-inch) slices carrot

1 ½ cups (1/2-inch) slices parsnip

1 ½ cups (1/2-inch) cubed peeled turnip

4 tsp. olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

Cooking spray

2 Tbsp. maple syrup

Procedure:

1. Preheat oven to 450o.

2. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.

3. Bake for 10 minutes.

4. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

NOTE: Most root vegetables work well in this recipe; I’ve used celery

root, rutabaga, and sweet potatoes as well as those included here.

Submitted by Lisa Bretherick

RECIPE: Smashed Rutabagas with Ginger-Roasted Pears

From Bon Appetit, November 2007

Yield: 8-10 servings

Ingredients:

4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes

Nonstick vegetable oil spray

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons sugar

3 firm pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes

1/3 cup heavy whipping cream

5 tablespoons butter

1 tablespoon chopped fresh thyme

Kosher salt

Procedure:

1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.

2. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.

3. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.