Best 4 Creamed Rutabaga And Sweet Potato Recipes
Discover the culinary convergence of earthy rutabaga and subtly sweet potatoes in a creamy, comforting dish that elevates both vegetables to new heights. This delightful recipe offers a symphony of flavors and textures, starting with the delicate sweetness of roasted sweet potatoes, perfectly complemented by the robust, earthy notes of rutabagas. A rich and velvety cream sauce, infused with a hint of nutmeg and freshly chopped parsley, envelops the vegetables, creating a luscious, cohesive dish. Whether served as a delectable side or a satisfying main course, this creamed rutabaga and sweet potato dish is a true testament to the culinary magic that can be achieved when humble ingredients are combined with thoughtful preparation. Additionally, the article presents a tempting variation that incorporates tart Granny Smith apples, adding a touch of acidity and crunch to the harmonious blend of flavors. Get ready to embark on a culinary journey that will leave your taste buds tantalized and your soul nourished.
Check out the recipes below so you can choose the best recipe for yourself!
CITRUS-ROASTED SWEET POTATO AND RUTABAGA
Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.
Provided by Sj.
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
- Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g
MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
SWEET POTATO AND RUTABAGA SOUP
This is an easy soup to throw together. I will use the veggies already cut if I can find them in the supermarket to cut down on prep time.
Provided by StephB
Categories Vegetable
Time 40m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat olive oil in pan.
- 2. Add onion and garlic and cook until onion is translucent.
- 3. Add sweet potato and rutabaga to pan.
- 4. Cover with chicken stock.
- 5. Bring to a boil.
- 6. Cover and simmer 30 minutes or until veggies are soft.
- 7. Add milk and cider and mix with an immersion blender.
- 8. Add salt and pepper to taste.
Nutrition Facts : Calories 173.6, Fat 5.1, SaturatedFat 1.3, Cholesterol 7.7, Sodium 287.5, Carbohydrate 25.8, Fiber 3.2, Sugar 9.4, Protein 6.7
RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE
Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
- Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.
Tips:
- Choose the right rutabagas and sweet potatoes: Select firm, smooth-skinned vegetables that are free of blemishes and bruises.
- Peel and cut the vegetables evenly: This will ensure that they cook evenly.
- Use a sharp knife to cut the vegetables: This will help to prevent them from becoming bruised or shredded.
- Cook the vegetables until they are tender: This will take about 15-20 minutes.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor.
- Season the vegetables to taste: Add salt, pepper, and other seasonings to taste.
- Serve the vegetables immediately: Creamed rutabaga and sweet potato is best served hot.
Conclusion:
Creamed rutabaga and sweet potato is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. This dish can be made ahead of time and reheated, making it a convenient option for busy weeknights.
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