I use rutabagas like potatoes in things like stews -- they kind of occupy the same niche for appearance and texture, although the flavor is a bit different. I agree with the comments that they take longer to cook to tender than potatoes do.
They also don't break down as easily as potatoes as they cook. That's good if you want intact bites of veg, but not so good if you want to thicken the gravy or broth.
Creamy Root Vegetable Soup
Makes 3-4 quarts
1/4 cup butter
1 medium onion, diced
2-3 celery ribs (3-4 oz), sliced thinly
2 garlic cloves, peeled, minced
1/2 lb carrots, peeled, sliced
2 lb combined weight of parsnips, rutabaga, and/or turnips, peeled, sliced
2-3 lb potatoes, peeled, sliced. Use all russets OR 1/2 russets + 1/2 sweet potatoes
32 oz (4 c) chicken broth or as needed
2 bay leaves
1/2 to 1 c half-and-half OR whole milk
Salt and pepper
Slice all vegetables into bite-size pieces to reduce cooking time. Slice the celery thinly to keep the "strings" short so they will not affect the texture of the soup.
Melt butter in a large Dutch oven. Add onion and celery. Cook until onion is translucent. Add garlic and cook briefly.
Add all root vegetables, broth, and bay leaf. Add extra broth as needed to almost cover the veggies. Bring to a simmer. Cover and cook until vegetables are very tender. Discard bay leaf.
Blend until smooth with a regular blender (smoother texture) or stick blender (chunkier texture).
Off heat, stir in milk or cream. Do NOT boil after adding dairy. Add salt and pepper to taste.
Serve hot, garnished with bacon bits, diced green scallion, and/or sour cream.
Freeze in 4-cup portions as a main dish meal for 2 people. The soup may "break" after freezing. If it does, whisk or stick blend until the texture is smooth.
They also don't break down as easily as potatoes as they cook. That's good if you want intact bites of veg, but not so good if you want to thicken the gravy or broth.
Creamy Root Vegetable Soup
Makes 3-4 quarts
1/4 cup butter
1 medium onion, diced
2-3 celery ribs (3-4 oz), sliced thinly
2 garlic cloves, peeled, minced
1/2 lb carrots, peeled, sliced
2 lb combined weight of parsnips, rutabaga, and/or turnips, peeled, sliced
2-3 lb potatoes, peeled, sliced. Use all russets OR 1/2 russets + 1/2 sweet potatoes
32 oz (4 c) chicken broth or as needed
2 bay leaves
1/2 to 1 c half-and-half OR whole milk
Salt and pepper
Slice all vegetables into bite-size pieces to reduce cooking time. Slice the celery thinly to keep the "strings" short so they will not affect the texture of the soup.
Melt butter in a large Dutch oven. Add onion and celery. Cook until onion is translucent. Add garlic and cook briefly.
Add all root vegetables, broth, and bay leaf. Add extra broth as needed to almost cover the veggies. Bring to a simmer. Cover and cook until vegetables are very tender. Discard bay leaf.
Blend until smooth with a regular blender (smoother texture) or stick blender (chunkier texture).
Off heat, stir in milk or cream. Do NOT boil after adding dairy. Add salt and pepper to taste.
Serve hot, garnished with bacon bits, diced green scallion, and/or sour cream.
Freeze in 4-cup portions as a main dish meal for 2 people. The soup may "break" after freezing. If it does, whisk or stick blend until the texture is smooth.
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