Best 5 Irish Rutabagasswedes Or Yellow Turnips With Caramelized Onion Recipes
In the realm of root vegetables, the humble rutabaga, swede, or yellow turnip shines as a culinary gem, waiting to be explored. This versatile vegetable, known for its sweet and earthy flavor, takes center stage in a collection of delectable recipes that showcase its unique charm. From the classic Irish rutabagas with caramelized onion, where the sweetness of the onions complements the root vegetable's inherent earthiness, to the comforting rutabaga and carrot soup, a soothing dish perfect for chilly evenings, these recipes celebrate the versatility of this often-overlooked ingredient. Discover the vibrant flavors of roasted rutabaga fries, a healthier alternative to traditional fries, or indulge in the creamy delight of mashed rutabagas, a perfect accompaniment to hearty roasts. And for a touch of international flair, try your hand at the aromatic Indian rutabaga curry, a fragrant blend of spices that elevates the vegetable to new heights. Each recipe unravels the hidden depths of flavor within the rutabaga, transforming it from an ordinary ingredient into a culinary star.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED YELLOW TURNIPS (SWEDE OR RUTABAGA)
This is our absolute favorite way of eating Rutabaga. Had it done this way in a Mennonite Restaurant in St. Jacobs, Ontario and I was hooked. Try it, you won't be disappointed! (Use your food processor for the grating to save time!)
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
- Season with salt, pepper and brown sugar.
- Serve hot.
IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION
Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
- Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
- Stir in the caramelized onions, taste and adjust seasoning.
- Serve piping hot (reheat in the oven if necessary).
RUTABAGA SOUP
Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.
Provided by sugarpea
Categories Lunch/Snacks
Time 9h15m
Yield 4-5 cups soup
Number Of Ingredients 7
Steps:
- Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
- In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
- Reheat gently before serving.
MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS
Make and share this Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots recipe from Food.com.
Provided by Millereg
Categories Grains
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice the shallots crosswise into very thin rings.
- In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
- Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes; stir the shallots occasionally while they are cooking to make sure they brown evenly.
- Remove the shallots from the oil with a slotted spoon and drain on paper towels.
- Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
- Serve the shallots at room temperature.
- Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.
- Place them in a saucepan with water to cover and 1 teaspoon of salt.
- Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
- In a separate saucepan, heat the milk and 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.
- Drain the turnips, and puree (in several batches, if necessary) in a food processor.
- With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
- Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
- Serve piping hot, sprinkled generously with crispy shallots.
Nutrition Facts : Calories 1028.5, Fat 109.3, SaturatedFat 29, Cholesterol 77.2, Sodium 1262.1, Carbohydrate 13.1, Fiber 1.7, Sugar 3.5, Protein 3.8
CLASSIC MASHED TURNIPS
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.
Provided by Chef RobinSmith
Categories Canadian
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut turnip like you would for mashed potatoes.
- Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!
Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4
Tips:
- Choose the right vegetable: Rutabagas, swedes, and yellow turnips are all good choices for this recipe. Look for vegetables that are firm and free of blemishes.
- Peel and cube the vegetable: Peel the vegetable and cut it into 1-inch cubes.
- Caramelize the onions: Heat a large skillet over medium heat. Add the butter and onions and cook, stirring frequently, until the onions are soft and golden brown, about 15 minutes.
- Add the vegetable and cook: Add the cubed vegetable to the skillet and cook, stirring occasionally, until the vegetable is tender, about 15 minutes.
- Season to taste: Season the vegetable with salt and pepper to taste.
- Serve immediately: Serve the vegetable immediately as a side dish.
Conclusion:
This simple but flavorful recipe is a great way to enjoy the unique flavor of rutabagas, swedes, or yellow turnips. The caramelized onions add a touch of sweetness and depth of flavor, and the vegetables are cooked until tender but still retain their slight crunch. This dish is a perfect accompaniment to a roasted chicken or pork loin, or it can be served as a vegetarian main course.
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