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                                                                  No Perfect Matches exist, the closest matches I found are:
                                                                  Rutabaga Mash
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 5 lb rutabaga
                                                                  • Yes No 1 1/2 lb baking potato
                                                                  • Yes No salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 4 1/2 tbsp unsalted butter
                                                                  • Yes No black pepper
                                                                  • In a large pot, cover the rutabagas and potatoes with 2 inches of water and bring to a boil. Add a large pinch of salt and boil over moderately high heat until the vegetables are tender, about 50 minutes. Drain the rutabagas and potatoes and return them to the pot.
                                                                  • Shake the pot over high heat for about 2 minutes to dry the rutabagas and potatoes. Mash with a potato masher, then mash in the milk, cream and butter until a coarse puree forms. Season the puree with salt and pepper and serve hot.
                                                                  Yields: 8
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings.

                                                                  Ingredients
                                                                  • Yes No 4 large, 2 1/2 to 3 lb cup cooked, rutabaga, about 1 rutabaga
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 1/2 tsp dill, dried
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No dash paprika
                                                                  • Yes No 4 egg
                                                                  • Combine mashed rutabaga, butter, dill, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the rutabaga mixture. Lightly pile into a greased 1 1/2-quart casserole. Bake in a preheated 375° oven for 30 to 40 minutes, until set and top is golden brown. Spoon into a serving dish and serve. Serves 4 to 6. More Rutabaga Recipes Carrot and Rutabaga Casserole Mashed Rutabaga with Onions Rutabaga with Cheese Sauce Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 tsp thyme leaves, dried
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 1 large yellow onion
                                                                  • Yes No 1 piece ginger
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 lb rutabaga
                                                                  • Yes No 8 oz smoked pork neck bones
                                                                  • Yes No 4 tsp sugar, granulated
                                                                  • Yes No 1 1/2 cup chicken stock
                                                                  • Heat oil in a 12″ skillet over medium-high heat. Add thyme, garlic, celery, onion, ginger, salt and pepper, and cook, stirring, until soft, about 4 minutes. Set aromatics aside.
                                                                  • Heat oven to 400°. Place rutabagas and pork bones in a 9″ x 13″ baking dish and sprinkle with 2 tsp. sugar; add aromatics and stock. Cover with aluminum foil; bake until rutabagas are tender, about 1 hour. Uncover, and remove pork bones; cut meat away from bones, roughly chop, and return to rutabagas. Sprinkle rutabagas with remaining sugar, stir to combine, and continue baking until caramelized, about 5 minutes.
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Mashed Rutabagas
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1/2 chunk lb streak o' lean, chunks
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 rutabaga
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 2 tbsp butter
                                                                  • Wash and cut streak-o'-lean to your liking. *Cook's Note: You can use ham hocks, smoked wings or even cut up bacon.
                                                                  • Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes.
                                                                  • *Cook's Note: the water will cook out, so it might be necessary to add more during cooking.
                                                                  • Peel rutabagas and cut into 1/2-inch slices, then cut into cubes. Add rutabaga to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes. When done remove some water from the pot. Mash, add butter and season, to taste.
                                                                  Yields: 4servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    smoked
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash

                                                                  This delicious and versatile vegetable purée can be served in place of mashed potatoes.

                                                                  Ingredients
                                                                  • Yes No lb rutabaga
                                                                  • Yes No 4 tbsp butter
                                                                  • Yes No 3 tbsp heavy whipping cream
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Prepare ahead: The puree can be refrigerated up to 2 days and reheated.
                                                                  • Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.
                                                                  • Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.
                                                                  Yields: 4–6 servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 lb rutabaga
                                                                  • Yes No salted water
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No pinch nutmeg
                                                                  • Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    grate
                                                                  Mashed Rutabaga
                                                                   1 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 large rutabaga
                                                                  • Yes No kosher salt
                                                                  • Yes No 3 yukon gold potato
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 stick butter
                                                                  • Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
                                                                  • Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
                                                                  • Heat the cream in a small saucepan over medium heat.
                                                                  • Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.
                                                                  Yields: 7servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 tsp onion powder
                                                                  • Yes No 1 tsp garlic powder
                                                                  • Yes No 1 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp ground mustard
                                                                  • Yes No 1 3 1/2 to 4 lb fryer chicken
                                                                  • Yes No 1 12 oz beer
                                                                  • In a small bowl, combine the first seven ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the spice mixture onto and under skin. Tuck wing tips behind the back. Refrigerate for 1 hour.
                                                                  • Prepare grill for indirect grilling, using a drip pan. Pour out half of the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
                                                                  • Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover

                                                                  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."

                                                                  Ingredients
                                                                  • Yes No 1 12 oz evaporated milk
                                                                  • Yes No 1 10 3/4 oz condensed cream of celery soup
                                                                  • Yes No 1 10 3/4 oz condensed cream of chicken soup
                                                                  • Yes No 1 10 3/4 oz condensed chicken noodle soup
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1 10 oz white chicken
                                                                  • Yes No 1 5 oz chow mein noodles
                                                                  • In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over chow mein noodles. Yield: 5 servings.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 9 inch pie crust
                                                                  • Yes No 1 15 oz chickpeas in can
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No salt
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No 2 tbsp chopped basil
                                                                  • Yes No 1 french fried onion rings
                                                                  • Yes No 1 cup cherry pie filling
                                                                  • Yes No 1 mandarin orange segments in can
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • For the base: Whisk the eggs and egg yolks together. Add the cream and milk and whisk well. Set aside.
                                                                  • For the Curry Chickpea: Put the chickpeas and olive oil into a bowl and mash the peas coarsely. Stir in the lemon juice, salt, cumin and curry powder. Strain the quiche base into the chickpeas, add the basil, and stir well. Pour into the prepared pie crust. Bake for 25 to 30 minutes or until the quiche is just set. Top with the onion rings and cut into wedges to serve.
                                                                  • For the Cherry-Orange: Mix 1 cup pie filling in a bowl with 3 tablespoons of the canned orange syrup. Strain the quiche base into the cherry mixture and stir well. Pour into the prepared pie crust and place the orange segments on top. Bake for 25 to 30 minutes or until the quiche is just set. Cut into wedges to serve.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mix
                                                                  Canned Tomatoes
                                                                   1 h 15 m
                                                                  Ingredients
                                                                  • Yes No 5 lb plum tomato
                                                                  • Yes No 4 cup passata
                                                                  • Yes No 1/2 tsp citric acid per quart
                                                                  • Yes No 6 leaf basil
                                                                  • Yes No 8 tbsp extra virgin olive oil
                                                                  • Yes No 4 qt special equipment, 4 quart size canning jars and self sealing lids, sterilized
                                                                  • Bring 2 pots each filled with 8 quarts of water to a boil. Fill a bowl full of ice water. Place 1/2 of the tomatoes in one of the pots of boiling water for 1 minute. Remove from boiling water and place in ice water. Repeat with other half of tomatoes.
                                                                  • Place passata in a saucepan and heat. Add 2 tablespoon of bottled lemon juice or 1/2 teaspoon of citric acid to each sterilized quart jar. When tomatoes are cool enough to handle, carefully remove skin and place tomatoes in sterilized quart jars. When jars are filled with tomatoes, pour hot passata in to cover the air gaps. Top the tomatoes and passata with basil leaves and olive oil and seal jar with sterilized, self-sealing lids.
                                                                  • Prepare pressure canner according to manufacturer's instructions to 11 pounds of pressure. Place the jars in the pressure canner and process for 25 minutes, until they are properly sealed. Carefully remove jars from canner and let stand until room temperature.
                                                                  • **This recipe differs slightly from the one seen on this episode. This recipe has been adjusted for U.S. consumption and follows USDA guidelines for canning tomatoes.
                                                                  Yields: 5servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 8 oz berry cranberry sauce
                                                                  • Yes No 1 6 oz mandarin orange segments in can
                                                                  • Yes No 1 cup walnut pieces
                                                                  • Yes No 1 cup pecan pieces
                                                                  • In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans.
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                  Ingredients
                                                                  • Yes No 1 1/2 oz melon vodka
                                                                  • Yes No 1/2 honeydew melon
                                                                  • Yes No 1/2 cantaloupe
                                                                  • Yes No 1 tsp agave nectar
                                                                  • Yes No 2 cantaloupe balls and 1 honeydew ball, garnish
                                                                  • Remove honeydew and cantaloupe seeds and rind before blending until liquefied. Pour this concoction into a shaker glass filled with ice and Melon vodka. Shake for approximately 6 seconds then strain into a large chilled martini glass. Garnish by skewering the three melon balls on a swizzle stick with the honeydew ball in the center.
                                                                  Yields: 1serving
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No one 1/2 lb rutabaga
                                                                  • Yes No 3/4 cup walnut halves
                                                                  • Yes No 1 1/2 tbsp molasses
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tbsp white vinegar
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No one 1 lb savoy cabbage
                                                                  • Preheat the oven to 350°. Bring a saucepan of salted water to a boil and fill a bowl with ice water. Blanch the rutabaga in the boiling water until crisp-tender, about 3 minutes. Drain and transfer to the ice water to cool. Drain and pat dry.
                                                                  • Spread the walnuts on a baking sheet and toast for about 9 minutes, until fragrant and golden. Let cool; coarsely chop.
                                                                  • In a medium bowl, whisk the molasses with the lemon juice and vinegar. Gradually whisk in the olive oil. Season the dressing with salt and pepper. Add the cabbage, rutabaga and walnuts and toss well. Let the slaw stand at room temperature for 5 minutes before serving.
                                                                  Yields: 4
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 lb rutabaga
                                                                  • Yes No 3 tbsp vegetable oil
                                                                  • Yes No 2 tbsp yellow mustard seed
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1/4 cup minced scallions, white and light green parts only
                                                                  • Bring a large saucepan of heavily salted water to a boil over high heat. Add the rutabaga and cook until it just gives way when pierced with a knife, about 5 minutes. Drain and set aside.
                                                                  • Heat the oil in a large frying pan over medium heat until shimmering. Add the mustard seeds and ginger and cook until the ginger starts to brown and the mustard seeds begin to pop, about 1 minute.
                                                                  • Add the rutabaga and cook, tossing occasionally, until slightly browned and crisp, about 7 minutes. Remove from heat, stir in scallions, season with salt, and serve.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb medium rutabaga
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp white wine vinegar
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/8 tsp dill weed
                                                                  • Yes No dash salt and pepper
                                                                  • In a small bowl, toss the rutabagas with oil, salt and pepper. Spread in a single layer in a baking pan coated with cooking spray. Bake at 400° for 30-35 minutes or until tender, stirring once. Remove to a wire rack; cool slightly.
                                                                  • In a small bowl, whisk the dressing ingredients. Add rutabagas; toss to coat. Serve warm. Yield: 3 servings.
                                                                  Yields: 3servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 2 cup medium carrot
                                                                  • Yes No 1 10 oz, 2 cup small rutabaga
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp grated lemon peel
                                                                  • Yes No 1/4 tsp dill weed
                                                                  • In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
                                                                  • Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally. Yield: 5 servings.
                                                                  Yields: 5servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
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                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 5 lb rutabaga
                                                                  • Yes No 1/2 lb flat leaf parsley
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 4 shallot
                                                                  • Yes No 2 large jalapeño chili pepper
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup low-sodium chicken stock
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Scroll down to see more turnip and rutabaga recipes.

                                                                  Ingredients
                                                                  • Yes No 3 lb rutabaga
                                                                  • Yes No 2 lb potato
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1/4 tsp nutmeg
                                                                  • Yes No 2 tsp chopped parsley
                                                                  • Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8. More Rutabaga Recipes Mashed Rutabaga with Onions Rutabaga with Cheese Sauce Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook

                                                                  A rutabaga casserole with apples, shared on our forum. Scroll down to see more rutabaga recipes.

                                                                  Ingredients
                                                                  • Yes No 3 cup sliced rutabaga
                                                                  • Yes No 2 medium apple
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No salt
                                                                  • Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) 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 350 degrees for 30 minutes. 4 to 6 servings. More Rutabaga Recipes Mashed Rutabaga with Onions Rutabaga with Cheese Sauce Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 2 lb carrot
                                                                  • Yes No one 2 lb, 6 cup rutabaga
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup chopped dill weed
                                                                  • Put carrots and rutabaga in a 5- to 6-qt pot; add water to cover. Bring to a boil, reduce heat, cover and boil gently 25 to 30 minutes until very tender.
                                                                  • Drain in a colander, return to pot, add butter, salt and pepper, and mash until just in small pieces, not smooth. Stir in dill. Transfer to a microwave-safe serving dish, cover and refrigerate up to 1 day.
                                                                  • To serve: Heat in microwave, stirring once or twice.
                                                                  • PLANNING TIP: Peel and cut the carrots and rutabaga up to 3 days ahead. Bag together and refrigerate. Cook and mash up to 1 day ahead. Spoon into microwave-safe serving dish, cover and refrigerate. Reheat in microwave.
                                                                  Yields: 12
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook

                                                                  Scroll down to see more turnip and rutabaga recipes.

                                                                  Ingredients
                                                                  • Yes No 2 lb turnip
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/3 cup crushed saltine cracker
                                                                  • Yes No 2/3 cup half and half
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 1 cup shredded mild cheddar cheese
                                                                  • Yes No 1/8 tsp nutmeg
                                                                  • Cook diced turnips in boiling water until tender, about 15 minutes; drain well. Mash turnip with a potato masher and drain off any excess liquid. Stir in beaten egg, saltines, milk, salt and pepper, shredded cheese, and nutmeg; mix until well blended. Pour into a generously buttered slow cooker. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours. Serves 4. More Rutabaga Recipes Rutabaga with Cheese Sauce Carrot and Rutabaga Casserole Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  Ingredients
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1 lb rutabaga
                                                                  • Yes No 1/2 4 tbsp stick butter
                                                                  • Yes No salt
                                                                  • Yes No black pepper
                                                                  • Yes No 2 tbsp chopped flat leaf parsley
                                                                  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  Ivy Fitzjohn of Winnipeg, Manitoba shared this fun way to serve rutabaga, which is sweetened with apple, brown sugar and cinnamon.

                                                                  Ingredients
                                                                  • Yes No 2 cup thinly sliced rutabaga
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 1/2 tsp butter
                                                                  • Yes No 1/2 cup sliced tart apple
                                                                  • Yes No 1/3 cup apple juice
                                                                  • Yes No 2 tbsp dry bread crumb
                                                                  • Yes No 2 tbsp chopped walnut
                                                                  • Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper.
                                                                  • Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top.
                                                                  • Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender. Yield: 2 servings.
                                                                  Yields: 2servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bread

                                                                  Lemon juice adds refreshing flavor to earthy root vegetables.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 lb rutabaga
                                                                  • Yes No 1 lb carrot
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 1 tsp grated lemon peel
                                                                  • Yes No 1/2 cup chopped chives
                                                                  • Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
                                                                  • Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    mix
                                                                    Supplies:
                                                                  • Yes No
                                                                    matchstick
                                                                  Rutabaga Pie Recipe
                                                                   1 h 15 m

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 cup diced rutabaga
                                                                  • Yes No 2 cup diced potato
                                                                  • Yes No 1 lb ground beef
                                                                  • Yes No 1/2 cup chopped onion
                                                                  • Yes No 1/2 cup sliced celery
                                                                  • Yes No 1/4 cup steak sauce
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 9 inch pastry shell
                                                                  • In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside. In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper. Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden. Yield: 6-8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    bake

                                                                  , and an idea formed in my head.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 celery rib
                                                                  • Yes No 2 5 cup large rutabaga
                                                                  • Yes No 4 cup broth
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1/4 tsp paprika
                                                                  • Yes No 1 tsp white pepper
                                                                  • Yes No salt
                                                                  • Yes No butter and add onion and celery, cooking until
                                                                  Ingredients
                                                                  • Yes No 1 3 lb large rutabaga
                                                                  • Yes No 4 cup cubed turnip
                                                                  • Yes No 2 cup sliced parsnip
                                                                  • Yes No 1 cup sliced carrot
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No cheese sauce
                                                                  • Yes No 2 1 oz slice bread
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnip, and carrot in an 8-quart stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients (sugar through pepper). Spoon vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture.
                                                                  • Preheat oven to 350°.
                                                                  • Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350° for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 10servings (serving size: 1 cup)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle

                                                                  Rutabagas and buttermilk add wonderful taste and texture to the potatoes in this recipe.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb rutabaga
                                                                  • Yes No 3 lb russet potato
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No scallion green tops
                                                                  • Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
                                                                  • Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
                                                                  • Transfer potatoes to bowl. Sprinkle with green onions and serve.
                                                                  Yields: 9
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 8 cup quartered red potato
                                                                  • Yes No 4 cup chopped parsnip
                                                                  • Yes No 1 rutabaga
                                                                  • Yes No 1 onion
                                                                  • Yes No 3 tbsp salt
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 stick butter
                                                                  • Yes No black pepper
                                                                  • In a large Dutch oven, combine potatoes, parsnips, rutabaga, onion, and 2 tablespoons salt; add water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer for 10 to 12 minutes or until tender. Drain well. Add remaining salt, cream cheese, butter, and a dash of pepper. Mash together.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 11servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 37 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  Ingredients
                                                                  • Yes No 2 medium rutabaga
                                                                  • Yes No 4 2 cup carrot
                                                                  • Yes No 1 sweet onion
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 10 oz chicken broth
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Cook rutabagas in boiling water to cover in a Dutch oven over medium heat 20 minutes. Add carrots and onion; continue boiling 20 minutes or until vegetables are tender. Drain and place into food processor fitted with metal blade. Add remaining ingredients; process until smooth. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve

                                                                  This rutabaga and apple scallop is baked in the oven.

                                                                  Ingredients
                                                                  • Yes No 6 1 1/2 lb cup shredded rutabaga
                                                                  • Yes No 1 large apple
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 4 tbsp butter
                                                                  • Mix turnip, about 3/4 or the chopped apple, brown sugar, salt and pepper in a 1 1/2 quart baking dish. Sprinkle remaining apple over the top of rutabaga; dot with butter. Cover and bake at 350° for 1 1/2 hours, or until rutabaga is tender. Rutabaga and apple bake serves 6. More Rutabaga Mashed Rutabaga with Onions Carrot and Rutabaga Casserole Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook

                                                                  A rutabaga casserole with carrots.

                                                                  Ingredients
                                                                  • Yes No 1 large rutabaga
                                                                  • Yes No 4 medium carrot
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No dash black pepper
                                                                  • Yes No 1 cup evaporated milk
                                                                  • Yes No 1 cup cooked rice
                                                                  • Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender. Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10x6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes. Serves 10 to 12. More Rutabaga Recipes Mashed Rutabaga with Onions Rutabaga with Cheese Sauce Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Cooked rutabaga is baked with a cheese sauce and bread crumbs.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 4 to 5 cup large rutabaga
                                                                  • Yes No 1/2 cup fresh bread crumbs
                                                                  • Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400° for 15 to 20 minutes. Serves 6. More Rutabaga Recipes Mashed Rutabaga with Onions Carrot and Rutabaga Casserole Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook

                                                                  Rutabaga and chopped onions are cooked together then mashed with butter.

                                                                  Ingredients
                                                                  • Yes No 1 4 to 6 cup rutabaga
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add butter, salt, and pepper. Mash rutabaga and onions well. Mashed rutabaga with onions serves 4 to 6. More Rutabaga Recipes Rutabaga with Cheese Sauce Carrot and Rutabaga Casserole Rutabaga with Apples Mashed Potatoes and Rutabaga Pot Roast with Rutabaga Rutabaga Apple Casserole Turkey Pie with Rutabaga Rutabaga - Freezing Instructions Turnip and Rutabaga Index Side Dish Casseroles Vegetable Dishes Crockpot Vegetable Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    slow cook
                                                                  Ingredients
                                                                  • Yes No 2 lb rutabaga
                                                                  • Yes No 2 lb yukon gold potato
                                                                  • Yes No 12 tbsp unsalted butter
                                                                  • Yes No 1 1/2 cup and half, kosher salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 1/2 tbsp finely grated lemon zest
                                                                  • Yes No 8 scallion
                                                                  • Yes No 1/3 cup diced parsley
                                                                  • Yes No 1 1/2 cup plain bread crumb
                                                                  • Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
                                                                  • Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
                                                                  • Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
                                                                  • Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)
                                                                  • Photograph by Anita Calero
                                                                  Yields: 8servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    julienne

                                                                  Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue.

                                                                  Ingredients
                                                                  • Yes No 6 lb rutabaga
                                                                  • Yes No 1 coarse tsp kosher salt
                                                                  • Yes No 24 whole green cardamom pods
                                                                  • Yes No 1/2 cup créme fraîche
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No white pepper
                                                                  • Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
                                                                  • Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.
                                                                  • DO AHEAD: Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 4 1/2 lb butternut squash
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 3 lb rutabaga
                                                                  • Yes No 1/4 cup butter
                                                                  • Preheat oven to 400°F. Arrange butternut squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
                                                                  • Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
                                                                  • Transfer squash and rutabaga pureée to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
                                                                  Yields: 10
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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!

                                                                  Ingredients
                                                                  • Yes No 3 medium carrot
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 celery rib
                                                                  • Yes No 2 tsp butter
                                                                  • Yes No 4 cup reduced sodium chicken broth
                                                                  • Yes No 1 1 1/2 lb medium rutabaga
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp thyme leaves, dried
                                                                  • Yes No 1/8 tsp marjoram, ground
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 cup uncooked yolk free noodles
                                                                  • Yes No 2 cup cubed cooked chicken breast
                                                                  • Yes No 1/3 cup minced parsley
                                                                  • In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
                                                                  • Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through. Yield: 6 servings.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No two a little, 1 1/2 lb rutabagas, and a scant 1/8 inch thick
                                                                  • Yes No salt and pepper
                                                                  • In a very large skillet, melt the butter. Add the rutabagas, season with salt and pepper and cook over moderately high heat, tossing, until tender and browned in spots, 10 minutes. Season with pepper, toss and serve.
                                                                  Yields: 8
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 lb rutabaga
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 1/2 tbsp extra virgin olive oil
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No 3 1 3/4 lb firm anjou pears
                                                                  • Yes No 1/3 cup heavy whipping cream
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 tbsp chopped thyme
                                                                  • Yes No coarse kosher salt
                                                                  • Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
                                                                  • Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
                                                                  • Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
                                                                  Yields: 9servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 to medium, 3/4 lb small celeriac
                                                                  • Yes No 2 to medium, 3/4 lb small rutabaga
                                                                  • Yes No olive oil
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 4 cup vegetable stock
                                                                  • Yes No 1/2 cup full fat sour cream
                                                                  • Yes No salt and pepper
                                                                  • Yes No nutmeg, ground
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 1/2 lb sea scallops, patted
                                                                  • Yes No salt and pepper
                                                                  • Peel the celeriac and rutabagas. (Here are some tips on peeling the knobbly celeriac.) Cut the vegetables into small, 1/2-inch or so, pieces.
                                                                  • In a deep, large (at least 4-quarts) sauté pan or cooking pot, heat a generous drizzle of olive oil over medium heat. Add the chopped vegetables and the garlic and cook over medium heat for about 2 minutes, stirring and turning the vegetables so they are coated with the oil. Add a generous amount of salt and black pepper. Add the stock and bring to a simmer. Turn the heat to low and partially cover the pan. Cook for 20 to 25 minutes, or until the vegetables are quite tender.
                                                                  • To cook the scallops, heat the butter and olive oil in a wide, flat skillet or sauté pan over medium-high heat. When the foaming subsides, pat the scallops dry one last time and add the scallops to the skillet. Sprinkle the scallops with salt and pepper and cook for about 1 1/2 minutes. Then flip over and cook for 1 1/2 to 2 minutes on the other side, sprinkling with salt and pepper as they cook.
                                                                  • Remove and place on a bed of the puree and serve immediately.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    serve

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium celery rib
                                                                  • Yes No 1 1/2 lb rutabaga
                                                                  • Yes No 4 cup low sodium vegetable broth
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 2 1/2 tsp smoked paprika
                                                                  • Yes No 1 tsp white pepper
                                                                  • Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
                                                                  • Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine.
                                                                  • Allow soup to cool slightly, then purée in a blender until smooth. (You will have to do this in batches.) Taste and season with more salt and white pepper as needed.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 4 small yellow onion
                                                                  • Yes No 5 medium celery rib
                                                                  • Yes No 2 medium rutabaga
                                                                  • Yes No 10 cup low sodium vegetable broth
                                                                  • Yes No 1 cup cream
                                                                  • Yes No 1 5 tbsp smoked paprika
                                                                  • Yes No 2 tsp black pepper
                                                                  • Yes No 1 chili to add hotness
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 carrot
                                                                  • Melt butter in a large pot over medium heat. Once butter foams, add onion, garlic and celery, and season generously with salt (makes the onion soft faster). Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
                                                                  • Add rutabaga, carrots and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add cream, paprika, and pepper pepper and stir to combine.
                                                                  • Allow soup to cool slightly, then purée with a hand blender. Taste and season with more salt and white pepper as needed.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 9servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    puree

                                                                  If you like carrots and rutabagas, this colorful side dish is a real winner.

                                                                  Ingredients
                                                                  • Yes No 5 medium carrot
                                                                  • Yes No 1 medium rutabaga
                                                                  • Yes No 1/2 cup chicken broth
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp brown sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 tsp grated lemon peel
                                                                  • Yes No 1/4 tsp dill weed
                                                                  • Yes No dash salt
                                                                  • Cut carrots and rutabaga into 3-in. x 1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.
                                                                  • Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    glaze

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 lb rutabaga
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 6 cup water
                                                                  • Yes No 1 1/2 lb turnip
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 tbsp bourbon
                                                                  • Combine rutabagas, 1 tsp. salt, and 6 cups water in a large Dutch oven; bring to a boil, and cook 25 minutes. Add turnips, and cook 20 more minutes or until vegetables are tender; drain.
                                                                  • Combine vegetables, cheese, and next 4 ingredients in a large mixing bowl; mash with a potato masher (or beat at medium speed with an electric mixer) to desired consistency. Stir in bourbon, if desired.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    stir

                                                                  "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.

                                                                  Ingredients
                                                                  • Yes No 1 15 oz chili
                                                                  • Yes No 1 15 oz mixed vegetables
                                                                  • Yes No 1 11 oz whole grain dijon mustard
                                                                  • Yes No 1 10 3/4 oz condensed tomato soup
                                                                  • Yes No 1 10 oz diced tomato and green chilies in can
                                                                  • In a large saucepan, combine all ingredients; heat through. Yield: 6 servings.
                                                                  Cuisine:YesNotex-mex
                                                                  Yields: 6servings
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  Easy Canned Venison
                                                                   5 h 30 m

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 lb lean venison
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 tsp minced garlic
                                                                  • Yes No 4 slice onion
                                                                  • Yes No 1 tbsp minced green bell pepper
                                                                  • Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
                                                                  • Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
                                                                  • Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
                                                                  Yields: 1pint jar
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 5 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    refrigerate
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup jack and cheddar cheese blend
                                                                  • Yes No 2 corn muffin mix
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2/3 cup buttermilk (1% fat)
                                                                  • Yes No 2 cup cream style corn
                                                                  • empty (6-ounce) tomato paste cans, cleaned
                                                                  • Butter-flavored nonstick cooking spray
                                                                  • Preheat oven to 400 degrees F.
                                                                  • In a large bowl, mix all ingredients except for 1/2 cup shredded cheese. Set aside. Spray nonstick butter spray inside cans. Fill each can about 2/3 full with corn muffin batter. Divide remaining 1/2 cup shredded cheese evenly over top. Place cans on baking sheet and bake for 20 minutes or until golden brown.
                                                                  Yields: 10muffins
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 lime
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 large frozen limeade
                                                                  • Yes No 1 full good quality tequila
                                                                  • Yes No 1/2 triple sec
                                                                  • Yes No 1/2 lemon juice
                                                                  • Yes No crushed ice
                                                                  • Rub rims of glasses with a lime wedge; place salt in a saucer and dip rims. In a pitcher combine remaining ingredients, stir well and fill up with ice. Serve in salt-rimmed glasses with lime wedges.
                                                                  Yields: 1pitcher
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve

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