Best 2 Instant Pot Peppery Rutabaga Recipes

In this flavorful journey, we'll tantalize your taste buds with a medley of peppery rutabaga recipes, each offering a unique culinary experience. From the classic Instant Pot Peppery Rutabaga, bursting with earthy flavors, to the tantalizing Rutabaga Fries with Spicy Mayo Dip, a crispy and tangy delight, this collection promises an explosion of taste in every bite. For those seeking a hearty and wholesome meal, the Roasted Rutabaga and Sausage Skillet is a one-pan wonder, packed with savory flavors. And for a refreshing twist, the Rutabaga and Apple Salad, tossed in a tangy dressing, offers a crisp and vibrant side dish. Get ready to embark on a culinary adventure that showcases the versatility and deliciousness of this often-overlooked root vegetable.

Here are our top 2 tried and tested recipes!

INSTANT POT® PEPPERY RUTABAGA

Instant Pot® Peppery Rutabaga image

Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.

Provided by Bren

Categories Side Dish Vegetables

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds rutabaga, peeled and cut into 1/2-inch chunks
1 cup water
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon butter
1 teaspoon ground black pepper

Steps:

Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 650.2 mg, Sugar 16 g

INSTANT POT® RUTABAGA MASH

Instant Pot® Rutabaga Mash image

This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.

Provided by France C

Categories Side Dish Vegetables

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup water
2 pounds rutabaga, peeled and chopped into 1-inch cubes
¼ cup half-and-half
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Steps:

Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.3 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 509.9 mg, Sugar 12.8 g

Tips:

Select the right rutabaga: Choose a rutabaga that is firm and heavy for its size, with smooth, unblemished skin.
Peel and cut the rutabaga correctly: Use a sharp knife to peel the rutabaga, then cut it into 1-inch cubes. This will help it cook evenly.
Use a good quality broth: The broth you use will make a big difference in the flavor of the soup. Use a broth that you enjoy the taste of, such as chicken, vegetable, or beef broth.
Don't overcook the rutabaga: Rutabaga is a root vegetable that can easily become overcooked. Cook it just until it is tender, about 10-15 minutes.
Add some fresh herbs: Fresh herbs, such as thyme, rosemary, or parsley, can add a nice touch of flavor to the soup. Add them at the end of the cooking time so that they don't overcook.
Serve the soup hot: Rutabaga soup is best served hot. You can garnish it with a dollop of sour cream, a sprinkle of chopped fresh herbs, or a few croutons.

Conclusion:

Instant Pot Peppery Rutabaga Soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and slightly sweet flavor, this soup is sure to be a hit with the whole family.