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This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings.
Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
This delicious and versatile vegetable purée can be served in place of mashed potatoes.
I spray my chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar. This adds moisture to the crisp skin, but will require an additional 15 to 30 minutes of cooking time. —Steve Bath, Lincoln, Nebraska
Easy as can be, this fast-to-assemble recipe comes from Carla Hodenfield of Ray, North Dakota. "It combines six cans of pantry ingredients," she confides. "Just heat and serve! You can substitute any kind of noodles for the chow mein noodles."
The slightly bitter, largely underappreciated rutabaga takes on a new appeal when combined with fragrant ginger and toasted mustard seeds. This Asian-inspired side dish served with our Five-Spice Roasted Chicken would warm any winter evening. This recipe was featured as part of our Cooking with Winter Ingredients story.
A tart dill dressing flavors these roasted rutabaga slices rich in vitamins A and C. The recipe from our Test Kitchen is an easy way to develop a taste for root veggies.
Bernice Larsen of Gretna, Nebraska notes, "Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.
Scroll down to see more turnip and rutabaga recipes.
A rutabaga casserole with apples, shared on our forum. Scroll down to see more rutabaga recipes.
Scroll down to see more turnip and rutabaga recipes.
Ivy Fitzjohn of Winnipeg, Manitoba shared this fun way to serve rutabaga, which is sweetened with apple, brown sugar and cinnamon.
Lemon juice adds refreshing flavor to earthy root vegetables.
This is a variation of a recipe my mom used to make. I changed a few things so it's easier to prepare. It's a hearty main dish my whole family enjoys.
Rutabagas and buttermilk add wonderful taste and texture to the potatoes in this recipe.
This rutabaga and apple scallop is baked in the oven.
A rutabaga casserole with carrots.
Cooked rutabaga is baked with a cheese sauce and bread crumbs.
Rutabaga and chopped onions are cooked together then mashed with butter.
Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue.
Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It’s colorful, packed with wintry root vegetables and goes together in a flash!
If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spicethe perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish.
Every now and then I eat something at a restaurant and I want to go straight home and reproduce it in my own kitchen. Or, better yet, create something new inspired by what I ate. That was the case with these seared scallops with celeriac puree. Does this sound like an odd combination? Too fussy, perhaps? Too full of unknown root vegetables? Let me hasten to assure you: This was one of the easiest, tastiest, most satisfying spring meals I have cooked in a long time.
In this winter soup we glorify the often-overlooked rutabaga. Simmered slowly and then blended with smoky paprika, this earthy root vegetable transforms into a velvety and irresistible bisque.
Had some rutabaga left overs and wanted to try something new with them as a base. I searched the net to find out what this root veggie is called in English, “Swede”, some sites said – well, didn’t find that many vegetarian recipes with a “Swede” in them – go figure – then “Rutabaga” came to my ear and I found this recipe. Soup is one of my favourite foods, so sounding good – check. Ingredients – check; I have everything! Added a few more ingredients, garlic, chili and carrots, but this is not far from the recipe. This buddy turned out great. Thanx for inspiration.
If you like carrots and rutabagas, this colorful side dish is a real winner.
Using a very sharp knife, cut a small slice off one side of rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.
"Who says a thick hearty chili has to simmer all day on the stove?" asks Jo Mann. With five canned goods and zero prep time, a warm pot of this zesty specialty is a snap for the Westover, Alabama cook to whip up.
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
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