Best Rutabagas With Caramelized Onions Recipes

Irish Rutabagas(Swedes or Yellow Turnips) With Caramelized Onion image

Provided by Bergy

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).

Honeyed Rutabaga With Caramelized Onions image

Provided by Mercy

Categories Onions

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 4

8 tablespoons butter
1 3/4 lbs onions, halved, thinly sliced
2 1/4 lbs 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 and caramelized (about thirty minutes, low and slow).
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then 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.

Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions image

Yield Serves 8 to 10

Number Of Ingredients 9

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

Steps:

Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.