Best Mrs Carvers Buttered Rutabagas Recipes

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RUTABAGAS WITH CARAMELIZED ONIONS



Rutabagas with Caramelized Onions image

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

8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey

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.)

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE



Rutabaga-Sweet Potato Mash with Garlic and Sage image

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 7

2 pounds rutabaga, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons finely chopped fresh sage leaves
1/2 cup heavy cream

Steps:

  • In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
  • Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.

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