irections for sauce:
This recipe makes enough sauce for about
an be used in another recipe.
Add the butter, shallot
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
eanwhile, peel and slice the rutabaga and cook in salted water
utch oven (cast iron is best).
Whisk together olive oil
o 400 degrees.
Peel rutabaga and cut into 1/2
he mashed carrots and rutabaga, place carrot and rutabaga in a large
ith a little whipped cream (recipe follows) or cinnamon on top
n the potatoes, carrots, celery, rutabaga, and salt.
Replace lid
r ugly spots from your rutabaga/swede; scrub well.
Grate
br>Peel then cut the rutabaga and turnip into thin slices
Peel and cube rutabaga.
Cook in salted water until tender. Drain, then mash rutabaga.
Melt butter; add flour and mix.
Add milk slowly and stir until thick.
Add rutabaga to white sauce and serve.
Rutabaga may also be served without mixing into white sauce.
After mashing, add a little of the salted water and serve.
Cook the rutabaga and garlic in a large
ish.
Meanwhile, cook the rutabaga in boiling salted water for
Note: The ham will provide enough saltiness as it cooks.
Peel rutabaga and cut into small cubes. Bring water to a boil Place rutabaga cubes and ham pieces in a large saucepan.
Cover and simmer on low heat for approximately 1 1/2 hours. Do not let water boil out completely -- keep a watchful eye. If preferred, mash with a fork before serving.
Enjoy!
Cook the peeled, cubed rutabaga until soft in slightly salted water.
Put through blender or processor.
Let breadcrumbs swell in cream; add to rutabaga.
Beat eggs and add to mixture.
Add syrup and nutmeg.
Add a bit of cooking broth, if too thick.
Bring rutabaga to a boil into a
r until tender. Meanwhile, peel rutabaga and cut into 1/2
Steam or boil rutabaga until tender, about 15 minutes.
In a saucepan, combine remaining ingredients and heat until blended. Add drained rutabaga and simmer until rutabaga is glazed.
Peel the rutabaga and cut it in thin