Best Baked Rutabaga To Accompany A Meat Dish Recipes
ROASTED RUTABAGAS WITH CRANBERRY SAUCE
My grandmother usually cooks rutabagas on the stovetop with smoked meat, so all I ever tasted was smoke. As for me, I want a rutabaga to taste like a rutabaga and this recipe does just that-with a fresh, tart cranberry sauce for an added twist!
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter a deep 9-by13-inch baking dish.
- Add the rutabagas and shallots to the baking dish. Slice the stick of butter and distribute it over the top. Strip the leaves from 3 sprigs rosemary and sprinkle them over the top along with salt and pepper to taste. Roast until the rutabagas develop a deep golden color, about 45 minutes.
- Meanwhile, combine the cranberries, granulated sugar, brown sugar, orange rind, orange juice, the remaining sprig rosemary and 3/4 cup water in a medium saucepan. Cover and cook the cranberries over medium heat until they burst, about 30 minutes. Remove from the heat and set aside until ready to serve. Discard the rosemary sprig.
- Remove the rutabagas from the oven. Toss to combine the ingredients and serve drizzled with the cranberry sauce.
ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
BAKED RUTABAGA TO ACCOMPANY A MEAT DISH
There are certain unfashionable meals I want to slap a preservation order on lest they disappear altogether. Faggots and gravy, traditional Midlands meatballs fashioned from pork innards and belly and wrapped in caul fat, is one such recipe (lardy cake-the name speaks for itself-is another). Pease pudding would be many people's chosen accompaniment; others probably a pile of minted fresh peas. To my mind, the faggot needs a cooling sidekick to soften the blow of the liver and onions. A mash of rutabaga is good, but also this rather more subtle approach.
Yield enough for 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C). Cut the rutabaga into slices about 1/8 inch (3mm) thick. It is easier and safer to do this by first cutting a slice from one side to give a flat base as you cut.
- Generously grease a baking dish or roasting pan with some of the butter. Lay the slices of rutabaga and onion in the dish, seasoning them with salt and black pepper, and strewing over the rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables-a matter of five or so ladlefuls-then dot on the rest of the butter.
- Bake for an hour or so, turning the vegetables in the stock from time to time, until they are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.
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