Best 6 Sauteed Yellow Turnips Swede Or Rutabaga Recipes

Prepare to tantalize your taste buds with a culinary journey exploring the delectable delights of sautéed yellow turnips, also known as swedes or rutabagas. These versatile root vegetables, often overlooked in the culinary world, possess a unique flavor profile that shines when sautéed. Discover a trio of enticing recipes that showcase the versatility of yellow turnips. The first recipe presents a classic sautéed yellow turnips dish, capturing the vegetable's natural sweetness and earthy notes. The second recipe elevates the flavors with a tangy orange glaze, adding a vibrant citrus twist. Last but not least, the third recipe introduces a delightful combination of sautéed yellow turnips and bacon, where the smokiness of the bacon harmonizes perfectly with the root vegetable's inherent flavors. Get ready to embark on a culinary adventure that will transform your perception of this humble vegetable.

Here are our top 6 tried and tested recipes!

GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)

Ginger & Orange Rutabaga (Yellow Turnip or Swede) image

Rutabagas are an under rated veggie - there are so many ways you can serve them - I love the touch of ginger with fresh orange juice used in this recipe. Not bad for calories either

Provided by Bergy

Categories Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 medium rutabaga, peeled, diced 1/2 inch dice (apprx 3-4 cups)
1/4 teaspoon ground ginger
2 tablespoons fresh orange juice
1 tablespoon butter or 1 tablespoon olive oil
salt & pepper

Steps:

Cover& cook the rutabaga until tender apprx 20 minutes.
Drain& Mash, stir in remaining ingredients Serve HOT.

Nutrition Facts : Calories 63.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 44.8, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 1.2

IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION

Irish Rutabagas(Swedes or Yellow Turnips) With Caramelized Onion image

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

Ingredients

2 lbs rutabagas, peeled and cut into 3/4 inch cubes
salt
fresh ground pepper
4 -8 tablespoons butter
1 lb onion, chopped
2 -3 tablespoons olive oil
finely chopped parsley

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).

MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO

Mashed Rutabaga (Yellow Turnip or Swede) and Potato image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

Provided by Engrossed

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 lbs rutabagas, peeled and quartered
1 1/2 lbs turnips, peeled and quartered
1 lb russet potato, peeled and quartered
4 tablespoons butter, melted (1/2 a cube)
1/2 cup whipping cream
salt & freshly ground black pepper, to taste

Steps:

Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
Drain well.
Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

YELLOW TURNIP SOUBISE

Yellow Turnip Soubise image

I don't like many vegetables. I try to find lots of creative ways to make them taste better, so I can have a balanced diet. Rutabaga's( yellow Turnips) are high in vitamins and lower in carbs than potatoes and so make a great substitute in many things. They also combine with onions and rice in this simple recipe to make a rich, creamy soup that is high in nutrients and low in fat. I found this recipe in "Recipes 1-2-3" by Rozanne Gold.

Provided by Ames0325

Categories Onions

Time 1h

Yield 9 1/2 cups, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs yellow turnips, peeled and trimmed and cut into large chunks
1 lb onion, peeled and cut into large chunks
6 tablespoons long-grain rice
6 cups water
2 teaspoons salt
additional salt and pepper

Steps:

Put the turnips, onions,water and salt in a large pot and bring to a boil.
Add the rice, stir until well mixed and cover.
Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
In several batches, puree contents of pot in a food processor or blender until smooth.
Return the puree to the pot. Salt and pepper to taste.
This soup gets better as it sits and is better the next day.

MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS

Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots image

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

Ingredients

5 -6 shallots, peeled
1 1/2 cups light olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
2 large yellow turnips, about 4 pounds (also called rutabagas or swedes)
1 cup milk
6 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

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

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE

Finnish Yellow Turnip (Swede or Rutabaga) Bake image

Make and share this Finnish Yellow Turnip (Swede or Rutabaga) Bake recipe from Food.com.

Provided by gruvygrl

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow turnips or 2 medium rutabagas
2 tablespoons butter
1 cup milk, preferably homogenized or 1 cup half-and-half cream
1/2 cup fine dry breadcrumb
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
2 tablespoons breadcrumbs
1 tablespoon melted butter

Steps:

Peel& cube turnip.
You should have at least 9 cups.
Place in a large saucepan& cover with water.
Bring to a boil over high heat.
Cover& reduce heat so water gently bubbles.
Cook until tender, from 25-30 minutes.
Then drain.
Using potato masher or electric mixer, mash turnip.
Stir in 2 tbsp butter until melted, then mix in milk.
Stil 1/2 cup bread crumbs with sugars& seasonings.
Stir into turnip.
If baking right away, preheat oven to 350 degrees F.
BUtter a 9x13" baking dish or coat with cooking spray.
Spread turnip evenly in pan and run fork over top to create a rough appearance.
Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
Serve right away with roast turkey, chicken, pork or beef.
Note: To make ahead, prepare completely.
Do not bake.
Cover& refrigerate for up to 2 days.
A cold casserole may need 55-60 minutes baking time.
If frozen, turnip's texture may soften& water out.

Tips:

Choose the right turnips: Look for firm, smooth turnips with no blemishes. Avoid any turnips that are soft, wrinkled, or have cracks.
Peel and cut the turnips evenly: This will help them cook evenly. If the turnips are large, you can cut them into quarters or eighths.
Use a large skillet: This will give the turnips plenty of room to brown. A nonstick skillet is a good choice, as it will help prevent the turnips from sticking.
Cook the turnips over medium heat: This will allow them to brown slowly and evenly. Don't overcrowd the skillet, or the turnips will steam instead of brown.
Season the turnips with salt and pepper: This will help bring out their natural flavor. You can also add other seasonings, such as garlic powder, onion powder, or herbs.
Cook the turnips until they are tender: This should take about 10-15 minutes. You can test the turnips with a fork to see if they are done.
Serve the turnips immediately: They are best enjoyed hot and fresh. You can serve them as a side dish or main course.

Conclusion:

Sautéed yellow turnips are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a dish that is both healthy and satisfying. So next time you're looking for a new way to cook turnips, give this recipe a try. You won't be disappointed!