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Rutabaga Recipes?

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  • bardsleyque
    commented on 's reply
    Rutabaga,rutabaaga..FZ rules!

  • Texas Larry
    commented on 's reply
    Excellent! Thanks for sharing.

  • Jakerpancaker
    replied
    Texas Larry we made the gratin and it was phenomenal. Thank you for the recipe!
    Attached Files

    Leave a comment:


  • MBMorgan
    replied
    You couldn't pay me to try this myself (it's a childhood repetitive rutabaga-induced trauma thing) but it seems like one place to start:

    https://www.foodandwine.com/recipes/...abagas-parsley

    Leave a comment:


  • IowaGirl
    commented on 's reply
    Son Devin's tweak was using some sweet potatoes rather than all russet potatoes. The sweets give the soup a creamier texture. Also we've tried heavy cream and it's too rich. Half and half or just whole milk has a cleaner taste.

  • Jakerpancaker
    commented on 's reply
    I love anything pickled so I’ll be interested to taste the rutabaga and imagine it pickled. I’m sure it’s great, thank you!

  • Jakerpancaker
    commented on 's reply
    This sounds incredible! If Covid wasn’t around i’d steal this for the annual “souper bowl” contest. Definitely trying this soon, thank you!

  • rickgregory
    replied
    These, parsnips etc I like 3 different ways:

    1) cubed and roasted. then either eaten as is with butter and herbs (as a side) or mashed/pureed as a substitute for potatoes.

    2) Sliced very thin and dressed with something tangy but you need younger versions of the root here. Thicker ones tend to be tough.

    3) Sliced thin or julienned and pickled.

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    Way to teach that young man, Mom!!!

  • IowaGirl
    commented on 's reply
    A bit of a brag -- My son won a cooking contest with his version of this soup.

  • IowaGirl
    replied
    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.

    Leave a comment:


  • Jakerpancaker
    commented on 's reply
    Wow this sounds great too.. There's a good chance I get more in a few weeks so i'm going to keep this in my back pocket.

  • smokin fool
    commented on 's reply
    Wow, that is disdain....

  • Texas Larry
    replied
    We also found rutabagas regularly in Cornish pasties like this one:

    Ingredients:
    Pasty Filling:
    1 beef bouillon cube
    1/2 cup hot water
    5 1/2 cups diced potatoes
    2 medium carrots
    1 medium onion
    1/2 cup finely diced rutabaga or turnip
    1 pound lean ground beef
    1/2 pound lean ground pork
    1 teaspoon black pepper
    1 1/2 teaspoons salt
    Tomato ketchup
    Pasty Crust:
    4 1/2 cup all-purpose flour
    1 teaspoon salt
    1 cup solid vegetable shortening or lard
    1 1/3 cups chilled water

    Directions:
    Preheat oven to 425 degrees F.
    Make Pasty Crust.
    In a large bowl, dissolve beef bouillon cube in hot water. Add potatoes, carrots, onion, rutabaga, ground beef, ground pork, pepper, and salt; gently stir until well mixed.
    Place 1 1/2 cups of vegetable filling in the center of each rolled dough rectangle; bring short (6-inch) sides together and seal by crimping edges together. Makes 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
    Place pasties onto a large ungreased baking sheet. Bake 45 to 55 minutes or until golden brown; remove from oven.
    Can be served warm, but real Michiganities eat their pasties cold with tomato ketchup. they make a great sack lunch and freeze well.
    Makes 6 pasties.
    Making the crust:
    In a large bowl, sift together flour and salt. With a pastry blender or two knives, cut vegetable shortening into flour mixture until particles are the size of small peas. Sprinkle in water, a little at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl. Form dough into a ball and cut dough into 6 sections.
    On a lightly floured surface with a floured rolling pin, roll out each section into 6 x 8-inch rectangles. Fill and bake as directed in recipe.

    Source: http://whatscookingamerica.net/Histo...tory/Pasty.htm

    Leave a comment:


  • Jakerpancaker
    commented on 's reply
    I’ll keep this in mind and sharpen the knife before cutting. Thank you!

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