Best 4 Penzeys Rutabaga And Carrot Bake Recipes
Unleash a symphony of flavors with Penzey's Rutabaga and Carrot Bake, a delightful dish that tantalizes taste buds with its medley of tender vegetables, aromatic spices, and a crispy breadcrumb topping. This culinary creation is a perfect harmony of textures and flavors, making it an ideal side dish for your next family gathering or potluck.
But that's not all! This article presents a collection of irresistible recipes that showcase the versatility of rutabaga and carrots. Discover the hearty goodness of Rutabaga and Carrot Soup, a comforting bowl of warmth that is sure to chase away the winter chill. For a lighter option, try the refreshing Rutabaga and Carrot Salad, a vibrant combination of sweet and tangy flavors that will add a pop of color to your lunch spread. And if you're craving something sweet, the Rutabaga and Carrot Cake is a moist and flavorful dessert that will satisfy your cravings.
So, embark on a culinary journey with these delectable recipes, and experience the endless possibilities that rutabaga and carrots have to offer. Let your taste buds dance with delight as you savor each bite of these culinary masterpieces.
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
PENZEY'S RUTABAGA AND CARROT BAKE
From the 2003 Penzey's holiday catalog. "Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change." Posted by request.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Peel and cube the rutabagas into 1/2 inch pieces.
- Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
- While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
- Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
- Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
- Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
- Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
- Serve and enjoy!
- Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!
RUTABAGA AND CARROT PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
LEMON-GLAZED CARROTS AND RUTABAGA
If you like carrots and rutabagas, this colorful side dish is a real winner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut carrots and rutabaga into 3x1/4-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.
Nutrition Facts :
Tips:
- For a sweeter bake, use peeled and diced sweet potatoes instead of rutabagas. Sweet potatoes will dissolve during baking to create rich sweetness.
- If you don't have fresh thyme to spare, substitute 1 teaspoon dried thyme. Dried herbs are more concentrated, so use about 1/3 of the amount of fresh thyme.
- For a more complex flavor, try adding 1/2 teaspoon of ground cinnamon or nutmeg to the spice mixture.
- For a crispy crust, brush the top of the bake with melted butter or olive oil before baking.
- Serve the bake hot or at room temperature, with a dollop of Greek yogurt or sour cream.
Conclusion:
Penzeys' Rutabaga and Carrot Bake is a delicious and healthy dish that's perfect for a weeknight meal. With a few simple ingredients, you can create a flavorful and nutritious dish that the whole family will enjoy. Plus, it's a great way to use up leftover vegetables!
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