Clapshot Potatoes Carrots Rutabaga Recipes

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GARLICKY POTATO-RUTABAGA MASH



Garlicky Potato-Rutabaga Mash image

Roasted garlic and mashed rutabaga bump up the flavor of classic mashed potatoes.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 8

2 to 4 heads garlic, depending on size
2 tablespoons olive oil
Kosher salt
1 pound rutabaga, peeled and chopped
2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 cup whole milk
1 stick (8 tablespoons) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork.
  • Bring a medium pot of salted water to a boil. Add the rutabaga and cook until tender, about 25 minutes. Drain thoroughly.
  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the rutabaga. Mash the potatoes and rutabaga with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper.

CARROTS AND RUTABAGA MASH



Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

LEMON-GLAZED CARROTS AND RUTABAGA



Lemon-Glazed Carrots and Rutabaga image

If you like carrots and rutabagas, this colorful side dish is a real winner.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

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 zest
1/4 teaspoon dill weed
Dash salt

Steps:

  • Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Nutrition Facts :

CLAPSHOT



Clapshot image

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Provided by Grant

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

1 pound baking potatoes, peeled and cubed
¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream

Steps:

  • Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
  • Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 g

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)



Clapshot (Potatoes, Carrots & Rutabaga) image

This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

Provided by Jenny Sanders

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
1 teaspoon salt
pepper
1 egg (optional)

Steps:

  • Peel the rutabaga and cut it in thin slices.
  • Put it in a large pot with plenty of water and bring it to a boil.
  • Meanwhile, peel the carrots and cut them in thick slices.
  • When the rutabaga has been cooking for about 10 minutes, add the carrots.
  • Meanwhile, peel the potatoes, and cut them into large chunks.
  • When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
  • When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
  • These are delicious mashed somewhat coarsely and served as-is.
  • You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)



CLAPSHOT (POTATOES, CARROTS & RUTABAGA) image

Categories     Potato     Side     Boil

Yield 4-6

Number Of Ingredients 6

1 lb white potato
1 lb carrot
1 lb rutabaga
3 tablespoons butter
pepper
1 egg (optional)

Steps:

  • 1 Peel the rutabaga and cut it in thin slices. 2 Put it in a large pot with plenty of water and bring it to a boil. 3 Meanwhile, peel the carrots and cut them in thick slices. 4 When the rutabaga has been cooking for about 10 minutes, add the carrots. 5 Meanwhile, peel the potatoes, and cut them into large chunks. 6 When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. 7 When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. 8 These are delicious mashed somewhat coarsely and served as-is. 9 You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

CLAPSHOT



Clapshot image

This is a very Scottish dish to be served as a vegetable dish or as an accompaniment to haggis, beef, pork, lamb, or game.

Provided by Grant

Categories     Potato Side Dishes

Time 50m

Yield 8

Number Of Ingredients 6

1 pound baking potatoes, peeled and cubed
¾ pound turnips, peeled and cubed
¼ pound carrots, peeled and cubed
1 teaspoon salt
2 tablespoons butter, cubed
3 tablespoons heavy cream

Steps:

  • Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
  • Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 355 mg, Sugar 2.7 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.

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