Best Rutabaga And Carrot Puff Recipes

Penzey's Rutabaga and Carrot Bake image

Provided by Julesong

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 -2 good-sized rutabaga (about 2 to 3 pounds total)
1 lb carrot, peeled and sliced
3 tablespoons butter
1 medium onion, chopped
1 teaspoon ground pepper
2 teaspoons salt
1 teaspoon marjoram
1/2 teaspoon garlic granules
2 tablespoons flour
3 cups milk
1/2 cup grated cheddar cheese

Steps:

Preheat oven to 350 degrees F.
Peel and cube the rutabagas into 1/2 inch pieces.
Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
Serve and enjoy!
Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!

Carrots and Rutabaga Mash image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

Lemon-Glazed Carrots and Rutabaga image

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Steps:

Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Nutrition Facts :

Rutabaga and Carrot Purée image

Yield Makes 8 servings

Number Of Ingredients 5

2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Steps:

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.