Best Rutabagas Recipes

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MASHED RUTABAGAS



Mashed Rutabagas image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 4

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Steps:

  • Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

GARLIC-MASHED RUTABAGAS & POTATOES



Garlic-Mashed Rutabagas & Potatoes image

My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and cubed (about 4 cups)
2 medium rutabagas, peeled and cubed (about 5 cups)
2 garlic cloves, peeled
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup warm buttermilk

Steps:

  • Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

Nutrition Facts :

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE



Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze image

Provided by Molly Stevens

Categories     Side     Roast     Vegetarian     Low Cal     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Healthy     Honey     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Steps:

  • Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
  • Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

BAKED CARROTS, TURNIPS & RUTABAGAS



Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

  • Preheat oven to 350 degrees.
  • Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
  • In small bowl, combine remaining ingredients.
  • Drizzle over vegetables.
  • Cover vegetables with aluminum foil; bake 40 to 50 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

GLAZED RUTABAGAS



Glazed Rutabagas image

This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!

Provided by Michele Etling

Categories     Side Dish     Vegetables

Time 55m

Yield 3

Number Of Ingredients 5

¼ cup butter
6 tablespoons brown sugar, or to taste
1 cup hot water
6 tablespoons soy sauce
1 large rutabaga, peeled and cubed

Steps:

  • Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
  • Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g

MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK



Mashed Potatoes with Rutabagas and Buttermilk image

Categories     Milk/Cream     Dairy     Potato     Side     Thanksgiving     Vegetarian     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 5

1 1/2 pounds rutabagas, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
6 tablespoons (3/4 stick) butter
3/4 cup (or more) buttermilk
Chopped green onion tops or chives

Steps:

  • Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
  • Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
  • Transfer potatoes to bowl. Sprinkle with green onions and serve.

MASHED RUTABAGAS



Mashed Rutabagas image

Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

2 small rutabagas, trimmed and cut into chunks
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon balsamic vinegar
Dash of freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.

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

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 RUTABAGAS WITH BACON



Mashed Rutabagas with Bacon image

Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!

Provided by Laura Fields

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 4

3 slices bacon, chopped
2 rutabagas, peeled and diced
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
  • Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
  • Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 10.6 g, Cholesterol 19.7 mg, Fat 10.4 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 169.6 mg, Sugar 7.2 g

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas with Lemon and Honey image

Categories     Side     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Steps:

  • Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
  • Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

MASHED RUTABAGAS AND POTATOES



Mashed Rutabagas and Potatoes image

Make and share this Mashed Rutabagas and Potatoes recipe from Food.com.

Provided by JackieOhNo

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs idaho potatoes, peeled and cut into 1-inch cubes
1 lb rutabaga, peeled and cut into 1/2-inch cubes
1/2 cup buttermilk
2 tablespoons butter
1/4 cup chopped fresh chives

Steps:

  • In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
  • Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
  • Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.

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.)

LEMON GLAZED CARROTS AND RUTABAGAS



Lemon Glazed Carrots and Rutabagas image

Make and share this Lemon Glazed Carrots and Rutabagas recipe from Food.com.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon, rind of
1/4 teaspoon dill weed
1 dash salt

Steps:

  • Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
  • Place into saucepan; add broth.
  • bring to boil.
  • Reduce heat;cover and cook for 13 to 15 minutes or until tender.
  • Do Not Drain.
  • Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
  • Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
  • Serve.

Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 170.5, Carbohydrate 12.6, Fiber 3.1, Sugar 8.4, Protein 1.7

CARROTS AND RUTABAGAS WITH LEMON AND HONEY



Carrots and Rutabagas With Lemon and Honey image

Make and share this Carrots and Rutabagas With Lemon and Honey recipe from Food.com.

Provided by WI Cheesehead

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/4 lbs rutabagas, peeled and cut into matchstick-size strips
1 lb carrot, peeled and cut into matchstick-size strips
1/4 cup butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon lemon peel, grated
1/2 cup fresh chives, chopped
salt and pepper, to taste

Steps:

  • Cook rutabaga in large pot of boiling water 2 minutes.
  • Add carrots and cook until vegetables are tender, about 6 minutes; drain.
  • Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
  • Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
  • Season with salt and pepper, remove from heat, and mix in fresh chives.

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS



Smashed Rutabagas with Ginger-Roasted Pears image

Provided by Molly Stevens

Categories     Ginger     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Pear     Root Vegetable     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
Nonstick vegetable oil spray
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon chopped fresh thyme
Coarse kosher salt

Steps:

  • Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
  • Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
  • Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.

MASHED RUTABAGAS



Mashed Rutabagas image

This dish won't pass for potatoes, but it tastes goodand is good for a low carb diet. It is good topped with meat gravy or sauce.

Provided by cookin mimi

Categories     Vegetable

Time 55m

Yield 4 cupsservings, 4-6 serving(s)

Number Of Ingredients 5

2 lbs rutabagas
water, to cover
2 tablespoons sour cream
2 tablespoons margarine or 2 tablespoons butter
salt

Steps:

  • Peel rutabagas and slice thinly.
  • Put in medium saucepan and cover with water.
  • Boil until tender, 30-45 minutes.
  • Mash then add sour cream, margarine and salt
  • Eat and enjoy.

TWICE-BAKED RUTABAGAS



Twice-Baked Rutabagas image

Mix it up for dinner by swapping your go-to spuds dish for these rutabagas combined with bacon, cheese and cream. Even the skeptics won't be able to resist! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

4 small rutabagas, peeled and cut into 1-in. cubes
3 tablespoons water
8 cooked bacon strips, chopped
1 cup heavy whipping cream
1/4 cup butter, cubed
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
3 green onions, sliced, divided

Steps:

  • Preheat oven to 350°. In a microwave-safe bowl, combine rutabagas and water. Microwave, covered, on high 16-20 minutes or until tender, stirring halfway. Mash rutabagas; add bacon, cream, butter, garlic powder, salt and pepper. Stir in 1 cup cheese and 1/4 cup green onions., Spoon mixture into 8 greased 6-ounce ramekins or custard cups. Sprinkle with remaining cheese. Place ramekins on a baking sheet. Bake until rutabagas are bubbly and cheese is melted, 18-22 minutes. Sprinkle with remaining green onions.

Nutrition Facts : Calories 361 calories, Fat 30g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 592mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

SMASHED RUTABAGAS



Smashed Rutabagas image

My Dad has been cooking and mashing rutabagas my entire life although he always referred to them as turnips. LOL! We always have them with turkey or roast beef. Upon occasion we have been able to buy them fresh without the wax coating, but it doesn't happen very often.

Provided by AcadiaTwo

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

1 large rutabaga
4 quarts water
4 tablespoons butter or 4 tablespoons margarine
1/8 teaspoon black pepper
1/8 teaspoon crazy salt (www.janeskrazy.com)

Steps:

  • Heat water in large pot on stove to boiling.
  • I use a sharp paring knife to remove wax coated skin from the rutabaga.
  • The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
  • Use a chef's knife to cut a slice off of one side of the rutabaga.
  • Place the flat side down on the cutting board and cut off small slices.
  • Then chop the slices the other direction forming small cubes.
  • Place rutabaga is boiling water and boil until tender. (about 60 minutes).
  • Remove from heat.
  • When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
  • Use a mashing tool and mash them to desired consistency.
  • Add butter, salt & pepper.
  • Mix thoroughly and serve.
  • (One can also make ahead and warm it up in the microwave.).
  • Enjoy!

Nutrition Facts : Calories 68, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.2, Protein 0.1

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)



Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) image

Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.

Provided by Scarlett516

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

water to cover the rutabaga (about 3 cups in a large pot)
5 whole allspice
5 peppercorns
1/2 teaspoon salt
2 rutabagas
2 carrots
4 large potatoes
ground cinnamon or nutmeg
1 tablespoon butter (optional)

Steps:

  • In a large pot, bring water, allspice, peppercorns, and salt to a boil.
  • Peel and finely chop the rutabagas and carrots. Add to the pot.
  • Reduce temp to a low boil and cook for 15 minutes.
  • Meanwhile, peel and finely chop the potatoes.
  • After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
  • Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
  • Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.

Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9

RUTABAGAS



Rutabagas image

Plain, simple and delicious. Guests have the option of mashing them in with their potatoes, on the side, or (yuck... rutabagas!!!) not at all. To me, it is not Thanksgiving or Christmas without them.

Provided by Sweetiebarbara

Categories     Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 3

2 lbs rutabagas
1/2 teaspoon salt
4 cups water

Steps:

  • Carefully peel wax and skin from rutabagas.
  • Slice into 1/2 inch rounds.
  • Place stack of rounds on board and dice into 1/2 inch cubes.
  • Bring water, rutabagas, and salt to a boil.
  • Simmer gently 45 minutes to one hour.
  • Drain and serve in warmed covered dish.

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