add carrots, and cook, uncovered, for the last 30 minutes.
eel and finely chop the rutabagas and carrots. Add to the
Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
Spoon into a lightly greased casserole dish and smooth the top.
Bake, uncovered, at 350\u00b0F for 30 minutes and melt the remaining butter and set aside.
After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
Bake for an additional 15 minutes.
Carefully peel wax and skin from rutabagas.
Slice into 1/2 inch rounds.
Place stack of rounds on board and dice into 1/2 inch cubes.
Bring water, rutabagas, and salt to a boil.
Simmer gently 45 minutes to one hour.
Drain and serve in warmed covered dish.
Peel, cut and boil rutabagas until done.
Drain and mash.
Add butter, salt and pepper to taste.
Mix milk, eggs, brown sugar and farina and pour over rutabagas in a buttered casserole dish. Sprinkle bread crumbs over top and dot with butter.
Bake at 350\u00b0 for 35 to 40 minutes.
Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.
Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
Carefully pour off the water and let any remaining moisture steam off.
Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.
Peel rutabagas; cut into 1/2-inch cubes.
Combine with onion and bacon drippings in a 2-quart casserole.
Cover with heavy-duty plastic wrap and microwave at High for 16 to 20 minutes or until tender; stir every 4 minutes.
Add vinegar, sugar, salt and pepper to rutabaga; stir well.
Cover and microwave at High for 8 to 9 minutes or until thoroughly heated and sugar melted, stirring after 4 minutes.
Stir in green onions.
Let stand, covered, 2 minutes.
Yields 6 to 8 servings.
Scrape carrots and peel off wax surface from rutabagas.
Cut rutabagas into 1/4-inch chunks and cut carrots into 1/2-inch pieces.
Drop into boiling pot of water and cook until vegetables are soft.
Drain pot and mash all the ingredients, adding the black pepper and onion powder.
Serve in a bowl (like mashed potatoes) with butter.
o 375 degrees.
Toss rutabagas and carrots with olive oil
Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
Stir in the caramelized onions, taste and adjust seasoning.
Serve piping hot (reheat in the oven if necessary).
Wash rutabaga and pare thinly.
Cut into 1/2-inch cubes.
Heat butter in a 10-inch skillet until melted.
Add rutabagas.
Cook, uncovered, over medium heat, stirring frequently until light brown on all sides, about 10 minutes.
Sprinkle with brown sugar, water and salt.
Cover and simmer over low heat stirring occasionally until tender, about 20 minutes.
Boil the rutabagas in water until tender. Drain and mash.
Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.
Peel and slice rutabagas.
Cook uncovered in boiling water until tender.
Season with salt, margarine, lemon juice and parsley.
Cut up bacon; saute in large stewer until tender.
Pour in diced rutabagas.
Add salt, pepper and sugar.
Pour water on top; let come to a boil, then lower to medium heat.
Cook about 30 minutes.
Saute ground pork or beef and pour off the fat.
Meanwhile, in a separate pan, saute onions in margarine, then add turnips or rutabagas.
Cook down (may need to add some water).
Fold in the cooked meat and season with salt, pepper and sugar.
Peel rutabagas and slice thinly.
Put in medium saucepan and cover with water.
Boil until tender, 30-45 minutes.
Mash then add sour cream, margarine and salt
Eat and enjoy.
Cut up rutabagas in 3/4-inch pieces.
Stir in sugar, salt and pepper.
Lay pork chops on top.
Cover with water.
Bring to a boil, then cut it down to simmer.
Dip grease from top.
Cook until meat can be removed from bone (approximately 1 1/2 hours). Remove pork chops from pot and remove the meat from the bone. Cut up meat into smaller pieces.
Return meat to pot and stir. Cook on low until desired doneness.
Wash and cut cabbage.
Wash, peel and cut up rutabagas.
Fill pot with water just above vegetables.
Add fatback.
Stirring occasionally, cook until tender.
Peel and cube the rutabagas.
Boil until tender; drain. Add the butter and sugar.
Beat with a mixer until mashed. Season to taste.