Best 3 Rutabaga Pie Recipes
In the realm of culinary delights, the rutabaga pie stands as a testament to the harmonious fusion of flavors and textures. Originating from the humble root vegetable, the rutabaga, this pie offers a delightful symphony of sweet and earthy notes, complemented by a medley of spices and herbs. Its golden crust, flaky and inviting, encases a filling that is both hearty and comforting. With its versatility as a main course or a delectable side dish, the rutabaga pie caters to a wide range of palates, making it a perfect choice for both casual gatherings and special occasions.
This article presents a collection of carefully curated rutabaga pie recipes, each offering a unique twist on this classic dish. From the traditional Swedish version, featuring a creamy filling infused with nutmeg and ginger, to the innovative fusion of flavors in the Thai-inspired recipe, this culinary journey promises to tantalize your taste buds and expand your culinary horizons.
Whether you prefer a classic preparation or are eager to embark on a flavor adventure, the recipes in this article will guide you through the process of creating a memorable rutabaga pie. Detailed instructions, helpful tips, and stunning visuals accompany each recipe, ensuring that even novice bakers can achieve pie-making success. So, gather your ingredients, preheat your oven, and prepare to indulge in the heartwarming goodness of rutabaga pie.
BEEF AND RUTABAGA HAND PIES WITH JALAPENO KETCHUP
Steps:
- For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
- For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
- To make the pastries, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pastry with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
- Preheat the oven to 400 degrees F.
- Brush the chilled pastries with egg wash. Bake the pastries 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
- Serve the pastries with Spicy Ketchup.
- Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.
SHEPHERD'S PIE WITH RUTABAGA TOPPING
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
- Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
- Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
- Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.
- Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.
MARTHA'S RUTABAGA SHEPHERD'S PIE
Taken from the Martha Stewart Living Cookbooks Series. This recipe really takes Shepherd's Pie back to its original, delicious form. Definitely try it with the lamb!
Provided by Serndpitus
Categories Savory Pies
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
- Heat a wide, heavy-bottomed pan over medium heat until hot.
- Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
- Add onions; cook until slightly softened, about 8 minutes.
- Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
- Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
- Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
- Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
- Season with salt and pepper.
- Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
- Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
- Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
- Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
- Add butter, as desired, and enough hot milk to make a creamy puree.
- Season with salt and pepper; stir in chopped rosemary.
- Preheat oven to 350°F
- Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
- Top with puree; dot lightly with butter.
- Bake 1 hour, or until top is brown and crusty.
- Serve hot.
Nutrition Facts : Calories 503.6, Fat 13, SaturatedFat 4.8, Cholesterol 118.5, Sodium 122.9, Carbohydrate 47, Fiber 10.3, Sugar 3.9, Protein 42.8
Tips:
- Choose the right rutabaga: Look for firm, smooth rutabagas with no blemishes or bruises. A good rutabaga should be heavy for its size.
- Peel and cut the rutabaga correctly: Use a sharp knife to peel the rutabaga, then cut it into 1-inch cubes. If the rutabaga is large, you may need to cut it into smaller pieces.
- Boil the rutabaga until tender: Place the rutabaga cubes in a large pot of boiling water and cook until they are tender, about 15 minutes. Drain the rutabaga and let it cool slightly.
- Mash the rutabaga: Use a potato masher or a fork to mash the rutabaga until it is smooth. You can also use a food processor to puree the rutabaga.
- Season the rutabaga filling: Add salt, pepper, and other seasonings to the mashed rutabaga. You can also add grated cheese, cooked bacon, or other ingredients to taste.
- Assemble the pie: Place the rutabaga filling in a pie crust. Top with another pie crust and seal the edges. Bake the pie at 375 degrees Fahrenheit for 30-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool before serving: Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the crust to firm up.
Conclusion:
Rutabaga pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The mashed rutabaga filling is smooth and creamy, and the pie crust is flaky and golden brown. With a few simple tips, you can make a perfect rutabaga pie that will be a hit with your family and friends.
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