- Acorn Squash Stuffed with Rutabagas & Pecans
- Asian Roasted Rutabaga Fries
- Hearty Rutabaga, Turnip & Carrot Soup
- Rutabaga Apple Casserole
- Rutabaga Cake
- Rutabagas in the Rough
- Spicy Scalloped Rutabagas with Parsley
Acorn Squash Stuffed with Rutabagas and Pecans
2 medium acorn squash, halved and inside pulp scraped out
1 tbsp vegetable oil
1 large rutabaga
1 tsp salt
½ cup toasted pecans
½ cup butter
¼ cup packed brown sugar
¼ cup honey
1/8 tsp allspice
1. Roast the squash: Heat oven to 350. Use a sharp knife to trim the bottom of
each half of squash to form a flat surface. Rub with vegetable oil. Place the
squash halves cut side down in an ovenproof baking dish. Bake until the
squash are tender when pierced with a sharp knife – 35 minutes.
2.Stuff the squash: Peel and cut the rutabaga into 1-inch pieces and place into
a large skillet. Cover with cold water, add the salt, and bring to a boil over high
heat. Cover the skillet with a tight fitting lid and cook until the vegetables are
tender when pierced with the tip of a sharp knife – 8 to 10 minutes. Coarsely
chop ¼ cup of the pecans in a food processor fitted with a steel blade. Add the
butter and brown sugar and pulse to blend. Turn the squash over so the rind
sides are down and fill the centers with the cooked rutabagas. Spoon an equal
amount of the pecan butter into each of the centers. Increase oven temp to
400. Drizzle the squash with the honey and dust with the allspice and remaining
pecans. Roast for an additional 15 minutes. Serve immediately.
Asian Roasted Rutabaga Fries
1 sm rutabaga (1¼ lb), peeled
2 Tbsp honey
1 Tbsp hoisin sauce
1 tsp sesame oil
1½ tsp grated ginger
½ tsp red wine vinegar
¼ tsp five-spice powder or ground cinnamon
¼ tsp coarse salt (optional)
1. Preheat oven to 400°F. Coat foil-lined jelly-roll pan with cooking spray.
2. Slice rutabaga ½" thick. Cut into ½"-wide strips. In steamer basket set over
simmering water, steam rutabaga, covered, 12 minutes, or just until tender.
Combine honey, hoisin, oil, ginger, vinegar, and five-spice powder in large
bowl. Gently toss in rutabaga until evenly coated.
3. Place rutabaga mixture and liquids in pan, and spread out in single layer.
Bake 30 minutes, or until tender and golden, turning over after 20 minutes.
Sprinkle on salt (if using), and serve.
Hearty Rutabaga, Turnip and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread
and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic
and saute 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. Serves 6.
Rutabaga Apple Casserole
3 cups pared rutabaga slices
2 medium apples, sliced
1/2 cup brown sugar, packed
3 tablespoons butter
salt
Cook rutabaga slices in boiling salted water until just tender; drain. Place half
of rutabaga slices and half of apple slices in greased 1 quart casserole. Sprinkle
with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat
layers. Bake, covered at 350F for 30 minutes. 4 to 6 servings.
2 medium acorn squash, halved and inside pulp scraped out
1 tbsp vegetable oil
1 large rutabaga
1 tsp salt
½ cup toasted pecans
½ cup butter
¼ cup packed brown sugar
¼ cup honey
1/8 tsp allspice
1. Roast the squash: Heat oven to 350. Use a sharp knife to trim the bottom of
each half of squash to form a flat surface. Rub with vegetable oil. Place the
squash halves cut side down in an ovenproof baking dish. Bake until the
squash are tender when pierced with a sharp knife – 35 minutes.
2.Stuff the squash: Peel and cut the rutabaga into 1-inch pieces and place into
a large skillet. Cover with cold water, add the salt, and bring to a boil over high
heat. Cover the skillet with a tight fitting lid and cook until the vegetables are
tender when pierced with the tip of a sharp knife – 8 to 10 minutes. Coarsely
chop ¼ cup of the pecans in a food processor fitted with a steel blade. Add the
butter and brown sugar and pulse to blend. Turn the squash over so the rind
sides are down and fill the centers with the cooked rutabagas. Spoon an equal
amount of the pecan butter into each of the centers. Increase oven temp to
400. Drizzle the squash with the honey and dust with the allspice and remaining
pecans. Roast for an additional 15 minutes. Serve immediately.
Asian Roasted Rutabaga Fries
1 sm rutabaga (1¼ lb), peeled
2 Tbsp honey
1 Tbsp hoisin sauce
1 tsp sesame oil
1½ tsp grated ginger
½ tsp red wine vinegar
¼ tsp five-spice powder or ground cinnamon
¼ tsp coarse salt (optional)
1. Preheat oven to 400°F. Coat foil-lined jelly-roll pan with cooking spray.
2. Slice rutabaga ½" thick. Cut into ½"-wide strips. In steamer basket set over
simmering water, steam rutabaga, covered, 12 minutes, or just until tender.
Combine honey, hoisin, oil, ginger, vinegar, and five-spice powder in large
bowl. Gently toss in rutabaga until evenly coated.
3. Place rutabaga mixture and liquids in pan, and spread out in single layer.
Bake 30 minutes, or until tender and golden, turning over after 20 minutes.
Sprinkle on salt (if using), and serve.
Hearty Rutabaga, Turnip and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread
and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic
and saute 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. Serves 6.
Rutabaga Apple Casserole
3 cups pared rutabaga slices
2 medium apples, sliced
1/2 cup brown sugar, packed
3 tablespoons butter
salt
Cook rutabaga slices in boiling salted water until just tender; drain. Place half
of rutabaga slices and half of apple slices in greased 1 quart casserole. Sprinkle
with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat
layers. Bake, covered at 350F for 30 minutes. 4 to 6 servings.
Rutabaga Recipes
Rutabaga Cake
3 eggs
1/2 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla
2 1/2 cups flour, sifted
1/4 cup dark brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 (14 ounce) can crushed pineapple, drained reserving juice for glaze
1 cup shredded uncooked rutabaga
1/2 cup walnuts, chopped
1 cup flaked coconut
Pineapple Glaze
1 cup powdered sugar
2-3 tablespoons of the reserved pineapple juice
In large mixer bowl, combine eggs, oil, buttermilk, and vanilla. Cream together.
Sift together dry ingredients and add to creamed mixture.
Drain pineapple reserving juice for glaze. Fold pineapple, nuts, rutabagas and
coconut into batter. Pour into bundt pan that has been well greased and
dusted with flour. Bake in a preheated 350 oven for 60-65 minutes or until cake
tests done. Cool in pan for 10-15 minutes then turn out on wire rack to
complete cooling. When completely cool, top with pineapple glaze.
TO PREPARE GLAZE: Blend the 2-3 tbsp pineapple juice with the powdered
sugar and spread over cooled cake.
Rutabagas In The Rough
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a
4-quart (4 liter) saucepan, add the salt and about 2" (5 cm) of water to cover.
Cover saucepan, and bring to a boil over high heat. Turn heat down to
medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving
cooking liquid. Using a potato masher, coarsely mash rutabagas in the
saucepan, adding cooking liquid as needed for moisture. Add olive oil and
nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl,
sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb
of your choice. Serves 6.
Spicy Scalloped Rutabagas with Parsley
10 SERVINGS
5 pounds rutabagas, peeled and sliced 1/8 inch thick
1/2 pound flat-leaf parsley, large stems discarded
3 tablespoons unsalted butter
4 shallots, thinly sliced
2 large jalapeños, seeded and thinly sliced
2 large garlic cloves, minced
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
2 cups heavy cream
1/4 cup freshly grated Parmesan cheese
1. In a large pot of boiling salted water, cook the rutabagas until crisp-tender,
about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large
baking sheet and let cool. Add the parsley to the boiling water and cook until
tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely
chop.
2. Melt the butter in a large skillet. Add the shallots, jalapeños and garlic.
Season lightly with salt and pepper and cook over low heat, stirring
occasionally, until softened, about 10 minutes. Add the stock and cook over
moderately high heat until reduced by half, about 5 minutes. Add the cream
and simmer over low heat until reduced by one-third, about 8 minutes. Stir in
the parsley and simmer until thickened, about 4 minutes. Season generously
with salt and pepper.
3. Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange
half of the rutabaga slices in the dish. Season with salt and pepper. Using a
slotted spoon, cover the rutabagas with the parsley and pour half of the cream
over the parsley. Top with the remaining rutabagas and pour the remaining
cream over them; press gently to even out the slices. Cover with foil and bake
for about 1 hour, or until bubbling.
4. Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle
the Parmesan cheese over the rutabagas and broil, rotating the dish as
necessary, until browned, about 2 minutes. Let cool for at least 15 minutes
before serving.
3 eggs
1/2 cup canola oil
1/4 cup buttermilk
2 teaspoons vanilla
2 1/2 cups flour, sifted
1/4 cup dark brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 (14 ounce) can crushed pineapple, drained reserving juice for glaze
1 cup shredded uncooked rutabaga
1/2 cup walnuts, chopped
1 cup flaked coconut
Pineapple Glaze
1 cup powdered sugar
2-3 tablespoons of the reserved pineapple juice
In large mixer bowl, combine eggs, oil, buttermilk, and vanilla. Cream together.
Sift together dry ingredients and add to creamed mixture.
Drain pineapple reserving juice for glaze. Fold pineapple, nuts, rutabagas and
coconut into batter. Pour into bundt pan that has been well greased and
dusted with flour. Bake in a preheated 350 oven for 60-65 minutes or until cake
tests done. Cool in pan for 10-15 minutes then turn out on wire rack to
complete cooling. When completely cool, top with pineapple glaze.
TO PREPARE GLAZE: Blend the 2-3 tbsp pineapple juice with the powdered
sugar and spread over cooled cake.
Rutabagas In The Rough
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste
Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a
4-quart (4 liter) saucepan, add the salt and about 2" (5 cm) of water to cover.
Cover saucepan, and bring to a boil over high heat. Turn heat down to
medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving
cooking liquid. Using a potato masher, coarsely mash rutabagas in the
saucepan, adding cooking liquid as needed for moisture. Add olive oil and
nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl,
sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb
of your choice. Serves 6.
Spicy Scalloped Rutabagas with Parsley
10 SERVINGS
5 pounds rutabagas, peeled and sliced 1/8 inch thick
1/2 pound flat-leaf parsley, large stems discarded
3 tablespoons unsalted butter
4 shallots, thinly sliced
2 large jalapeños, seeded and thinly sliced
2 large garlic cloves, minced
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
2 cups heavy cream
1/4 cup freshly grated Parmesan cheese
1. In a large pot of boiling salted water, cook the rutabagas until crisp-tender,
about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large
baking sheet and let cool. Add the parsley to the boiling water and cook until
tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely
chop.
2. Melt the butter in a large skillet. Add the shallots, jalapeños and garlic.
Season lightly with salt and pepper and cook over low heat, stirring
occasionally, until softened, about 10 minutes. Add the stock and cook over
moderately high heat until reduced by half, about 5 minutes. Add the cream
and simmer over low heat until reduced by one-third, about 8 minutes. Stir in
the parsley and simmer until thickened, about 4 minutes. Season generously
with salt and pepper.
3. Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange
half of the rutabaga slices in the dish. Season with salt and pepper. Using a
slotted spoon, cover the rutabagas with the parsley and pour half of the cream
over the parsley. Top with the remaining rutabagas and pour the remaining
cream over them; press gently to even out the slices. Cover with foil and bake
for about 1 hour, or until bubbling.
4. Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle
the Parmesan cheese over the rutabagas and broil, rotating the dish as
necessary, until browned, about 2 minutes. Let cool for at least 15 minutes
before serving.
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