Yield Makes 8 servings Number Of Ingredients 5 Steps:
Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
Time 25m Number Of Ingredients 0 Steps:
Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.
Time 1h Yield 8 servings. Number Of Ingredients 15 Steps:
Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Time 40m Yield 6 servings Number Of Ingredients 6 Steps:
Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
Time 10h5m Yield 6 Number Of Ingredients 12 Steps:
Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes. Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature. Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish. Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight. Bring vegetable mixture to room temperature, about 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish. Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.
Time 1h35m Yield 8 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Heat oven 375ºF. Cook rutabaga in boiling water in covered saucepan 45 min. or until tender; drain. Place in large bowl; mash until smooth. Add dressing, egg, flour, baking powder and seasonings; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with cracker crumbs. Bake 35 min. or until heated through.
Yield Serves 6 Number Of Ingredients 10 Steps:
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Time 50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Peel the rutabaga and cut it in thin slices. Put it in a large pot with plenty of water and bring it to a boil. Meanwhile, peel the carrots and cut them in thick slices. When the rutabaga has been cooking for about 10 minutes, add the carrots. Meanwhile, peel the potatoes, and cut them into large chunks. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. These are delicious mashed somewhat coarsely and served as-is. You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.
More about “rutabaga and carrot puff recipes”
Time 1h5m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Peel and cube the rutabagas into 1/2 inch pieces. Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes. While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside. Add carrot slices to the pot containing rutabagas and cook for 5 minutes. Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan. Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes. Remove foil and broil for about 5 minutes or until the cheese is browned to your preference. Serve and enjoy! Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!
