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
o 400 degrees.
Peel rutabaga and cut into 1/2
he mashed carrots and rutabaga, place carrot and rutabaga in a large
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
Preheat oven to 400 degrees F (200 degrees C).
Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.
Cook rutabaga 25 minutes or until tender and drain well.
In a large bowl, beat rutabaga on medium speed of electric mixer until smooth.
Beat in margarine, salt, nutmeg and pepper.
Fold in thawed spinach souffle.
Turn mixture into 1 1/2-quart casserole. Bake, uncovered, in a 375\u00b0 oven for 35 to 40 minutes.
Makes 6 to 8 servings.
Preheat oven to 350\u00b0.
Grease 1-quart baking dish.
Cook rutabaga until just tender.
Drain.
Place 1/2 of rutabaga and 1/2 of apple slices in baking dish.
Sprinkle with 1/2 of brown sugar. Dot with butter.
Sprinkle with salt.
Repeat layers.
Bake, covered, for 30 minutes.
Serves 4 to 6.