Best 3 Rutabaga Puree Recipes
In the realm of culinary arts, rutabagas, those humble yet versatile root vegetables, take center stage in a symphony of delectable dishes. From the classic Rutabaga Puree, a velvety and comforting side dish that elevates any meal, to the hearty Rutabaga and Sausage Soup, a rustic and flavorful one-pot wonder, this article presents a curated collection of rutabaga recipes that are sure to tantalize your taste buds.
For those seeking a quick and easy weeknight meal, the Rutabaga and Bacon Skillet is a delightful stir-fry that combines the sweetness of rutabagas with the savory smokiness of bacon. If you're looking to impress your dinner guests, the Roasted Rutabaga Steaks, with their caramelized crust and tender-crisp interior, will surely leave a lasting impression.
For a lighter and more refreshing option, the Rutabaga and Apple Salad, with its vibrant colors and tangy dressing, is a perfect accompaniment to grilled meats or fish. And for those with a sweet tooth, the Rutabaga Cake, moist and bursting with warm spices, is a delightful dessert that offers a unique twist on traditional carrot cake.
These diverse recipes showcase the versatility of rutabagas, transforming them from a humble root vegetable into a culinary star. Whether you're a seasoned chef or a home cook looking to expand your repertoire, this article has something for everyone. So, grab your apron, gather your ingredients, and embark on a culinary journey that celebrates the goodness of rutabagas.
RUTABAGA PUREE
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
- Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.
RUTABAGA PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
YELLOW TURNIP PUREE (PUREE DE RUTABAGA)
Steps:
- Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
- Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 615 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Choose the right rutabaga: Look for firm, unblemished rutabagas that are heavy for their size. Avoid any that are soft or have signs of spoilage.
- Peel the rutabaga before cooking: Use a vegetable peeler to remove the tough outer skin of the rutabaga before cooking. This will help the rutabaga cook more evenly and prevent the skin from becoming tough and chewy.
- Cook the rutabaga until tender: Rutabaga should be cooked until it is tender but still holds its shape. This will usually take about 20-30 minutes when boiling or steaming, and about 45-60 minutes when roasting.
- Season the rutabaga puree to taste: Once the rutabaga is cooked, season it with salt, pepper, and other herbs and spices to taste. You can also add a bit of butter or cream to make the puree more rich and flavorful.
- Serve the rutabaga puree hot or cold: Rutabaga puree can be served hot as a side dish or main course, or cold as a spread or dip. It is also a great addition to soups and stews.
Conclusion:
Rutabaga puree is a delicious and versatile dish that can be enjoyed in many different ways. It is a great source of vitamins and minerals, and it is also a good source of dietary fiber. Rutabaga puree is also a relatively low-calorie food, making it a good choice for those who are watching their weight. With its mild flavor and creamy texture, rutabaga puree is a great way to add variety to your meals.
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