Baked Rutabaga To Accompany A Meat Dish Recipes

RUTABAGA FRIES

Steps:

• Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
• Combine rutabaga spears with oil and spices, and toss until evenly coated.
• Lay rutabaga spears onto a baking sheet, leaving space between
• Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

BAKED RUTABAGA FRIES

Steps:

• Preheat an oven to 450 F. Trim off and discard the stem and root ends of the rutabaga. Peel the rutabaga.
• Use a sharp knife or a kitchen mandoline , if you have one, and cut the rutabaga into evenly sized sticks or fries. If using a knife, first cut the rutabaga in half, then cut each half into even 1/4-inch thick slices. Stack the slices and cut them the other direction into 1/4-inch thick sticks. Repeat with the remaining half of the rutabaga. If using a mandoline, set it up for wide julienne and push the rutabaga through-note that rutabagas have a fairly thick or dense texture, and it can take some force to get them through the julienne setting on mandolines.
• Put the rutabaga sticks in a large bowl and drizzle with the oil. Toss the sticks so they are thoroughly and evenly coated with the oil. Sprinkle with the pepper and/or garlic powder, if using them, and toss to distribute them evenly over the rutabaga.
• Spread the rutabaga sticks in a single layer on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Sprinkle the sticks evenly with the salt.
• Bake the rutabaga sticks for 20 minutes. Remove the pan from the oven and turn over the rutabaga sticks. Return to the oven and bake until they are tender and well browned, about 40 minutes.
• If the rutabaga sticks towards the edges are more browned earlier, you can take them off the pan and return the rest to brown all the way. The appeal of these baked fries is the contrast between the crispy edges and the sweet tender centers, so don't skimp on the cooking time.
• Serve the fries hot.

ROASTED RUTABAGA

Steps:

• Preheat oven to 425°F.
• Peel the rutabaga and cut into 1/2 inch think slices, discarding the ends. Then cut into 1/2 inch cubes.
• Add to a medium size bowl and toss with the olive oil.
• Spread rutabaga onto a baking sheet and season with the salt and pepper.
• Bake for 30-40 minutes, tossing halfway through, or until fork tender.

EASY ROASTED RUTABAGA

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Line a large, rimmed baking sheet with foil.
• Peel the rutabaga(s) and cut them into 1-inch pieces.
• In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
• Arrange the rutabaga in a single layer on the prepared baking sheet.
• Bake for about 40 to 50 minutes, until tender and lightly browned.
• Toss with fresh chopped parsley, if desired.

RUTABAGA CASSEROLE

Steps:

• Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
• Mash rutabagas with grated carrots, sugar, and butter.
• Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.

TWICE-BAKED RUTABAGAS

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.

RUTABAGAS WITH CARAMELIZED ONIONS

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.)

BAKED RUTABAGA TO ACCOMPANY A MEAT DISH

Steps:

• Preheat the oven to 400°F (200°C). Cut the rutabaga into slices about 1/8 inch (3mm) thick. It is easier and safer to do this by first cutting a slice from one side to give a flat base as you cut.
• Generously grease a baking dish or roasting pan with some of the butter. Lay the slices of rutabaga and onion in the dish, seasoning them with salt and black pepper, and strewing over the rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables-a matter of five or so ladlefuls-then dot on the rest of the butter.
• Bake for an hour or so, turning the vegetables in the stock from time to time, until they are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.