Best 2 Grated Rutabaga With Parmesan Recipes

**Grated Rutabaga with Parmesan: A Medley of Recipes**

Journey into a culinary adventure with grated rutabaga, a versatile root vegetable that transforms into a symphony of flavors in various delectable dishes. From the classic and comforting **Grated Rutabaga with Parmesan Cheese**, a simple yet elegant side dish, to the tantalizing **Rutabaga and Carrot Slaw**, a refreshing and colorful addition to any meal. Discover the hearty and satisfying **Rutabaga and Sausage Soup**, a perfect antidote to chilly days, and the innovative **Rutabaga Fries**, a healthier alternative to traditional fries, sure to be a crowd-pleaser. Indulge in the vibrant **Rutabaga and Apple Salad**, a delightful combination of sweet and savory, and the wholesome **Rutabaga and Lentil Curry**, a hearty and nutritious vegan delight. Explore the versatility of grated rutabaga as it stars in these diverse recipes, each offering a unique culinary experience.

Here are our top 2 tried and tested recipes!

RUTABAGA, PEAR AND TURNIP GRATIN

Rutabaga, Pear and Turnip Gratin image

Provided by Alex Guarnaschelli

Categories side-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 cups heavy cream
2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature
1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan
2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere

Steps:

Preheat the oven to 375 degrees F.
Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

GRATED RUTABAGA WITH PARMESAN

Grated Rutabaga with Parmesan image

Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 shallot, minced (1/3 cup)
1/4 cup dry white wine
1 pound rutabaga, peeled and coarsely grated (4 packed cups)
1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
2 tablespoons finely shredded Parmesan

Steps:

Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

Tips:

Choose fresh rutabagas that are firm and heavy for their size. Avoid any with blemishes or soft spots.
Peel the rutabagas before grating them. You can use a vegetable peeler or a sharp knife.
Grate the rutabagas using the large holes of a box grater. This will create long, thin strands.
If you don't have a box grater, you can use a food processor fitted with the grating blade.
Add salt to the grated rutabagas and let them sit for 15 minutes. This will help to draw out the moisture and make them more flavorful.
Squeeze the excess moisture out of the grated rutabagas before cooking them. This will help to prevent them from becoming watery.
Cook the grated rutabagas in a hot skillet with olive oil until they are tender and slightly browned.
Season the grated rutabagas with salt, pepper, and garlic powder. You can also add other spices, such as cumin, paprika, or chili powder.
Serve the grated rutabagas as a side dish or as a topping for salads, soups, or stews.

Conclusion:

Grated rutabagas are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber. They are also low in calories and carbohydrates, making them a good choice for people who are watching their weight. With their slightly sweet and earthy flavor, grated rutabagas are a great addition to any meal.