Best Rutabaga Swede Pickle Recipes

Finnish Rutabaga (Swedes) Casserole image

Provided by Acerast

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until rutabagas are soft, about 20 minutes.
Drain and mash the rutabagas.
Meanwhile, soak the bread crumbs in the cream.
To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
Combine the cream mixture with the mashed rutabagas.
Butter a 2-1/2 quart casserole dish.
Turn the rutabagas into the casserole and dot with the butter.
Bake at 350F for 1 hour or until lightly browned on top.

Spiced Pickled Rutabaga image

Provided by dicentra

Categories Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 8

2 lbs rutabagas
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup cider vinegar
4 slices fresh ginger
1 stick cinnamon
6 whole cloves
1/8 teaspoon red pepper flakes (optional)

Steps:

Peel rutabagas. Cut into bite sized chunks.
Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
Simmer until barely tender, 3-5 minutes.
Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.

Nutrition Facts : Calories 318.1, Fat 0.7, SaturatedFat 0.1, Sodium 61.9, Carbohydrate 77.2, Fiber 5.5, Sugar 68.3, Protein 4