Ginger Orange Rutabaga Yellow Turnip Or Swede Recipes

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GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)



Ginger & Orange Rutabaga (Yellow Turnip or Swede) image

Rutabagas are an under rated veggie - there are so many ways you can serve them - I love the touch of ginger with fresh orange juice used in this recipe. Not bad for calories either

Provided by Bergy

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium rutabaga, peeled, diced 1/2 inch dice (apprx 3-4 cups)
1/4 teaspoon ground ginger
2 tablespoons fresh orange juice
1 tablespoon butter or 1 tablespoon olive oil
salt & pepper

Steps:

  • Cover& cook the rutabaga until tender apprx 20 minutes.
  • Drain& Mash, stir in remaining ingredients Serve HOT.

Nutrition Facts : Calories 63.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 44.8, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 1.2

SAUTEED YELLOW TURNIPS (SWEDE OR RUTABAGA)



Sauteed Yellow Turnips (Swede or Rutabaga) image

This is our absolute favorite way of eating Rutabaga. Had it done this way in a Mennonite Restaurant in St. Jacobs, Ontario and I was hooked. Try it, you won't be disappointed! (Use your food processor for the grating to save time!)

Provided by MarieRynr

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 large yellow turnips, peeled and grated
5 tablespoons butter
salt and pepper
1 tablespoon brown sugar

Steps:

  • Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
  • Season with salt, pepper and brown sugar.
  • Serve hot.

RUTABAGA (YELLOW TURNIP OR SWEDE) APPLE GRATIN



Rutabaga (Yellow Turnip or Swede) Apple Gratin image

Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin

Provided by Bergy

Categories     Apple

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 rutabaga, peeled, sliced (apprx 6 cups or use a turnip)
1 tablespoon cornstarch
1/2 cup water
2 medium apples, peeled, grated
1/2 teaspoon salt
1/8 teaspoon pepper, fresh ground
1/8 teaspoon dried savory or 1/8 teaspoon thyme
1/2 cup coarse fresh breadcrumb
3/4 tablespoon dried parsley
1 tablespoon butter, melted

Steps:

  • When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
  • Thinly slice each quarter crosswise and place in boiling water.
  • Cover and cook apprx 10 minutes or until almost tender.
  • Drain& set aside.
  • In a large bowl whisk the cornstarch and water until smooth.
  • Add Apples, salt, pepper& savory (thyme).
  • Toss to coat the apples.
  • Add Rutabagas& gently toss to mix all the ingredients.
  • Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
  • Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
  • Broil for a couple of minutes to allow the gratin to get golden.
  • Serve hot.

Nutrition Facts : Calories 113.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 291.7, Carbohydrate 21.5, Fiber 3.6, Sugar 10.5, Protein 2.2

MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO



Mashed Rutabaga (Yellow Turnip or Swede) and Potato image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

Provided by Engrossed

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 3/4 lbs rutabagas, peeled and quartered
1 1/2 lbs turnips, peeled and quartered
1 lb russet potato, peeled and quartered
4 tablespoons butter, melted (1/2 a cube)
1/2 cup whipping cream
salt & freshly ground black pepper, to taste

Steps:

  • Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
  • Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
  • Drain well.
  • Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS



Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots image

Make and share this Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

5 -6 shallots, peeled
1 1/2 cups light olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
2 large yellow turnips, about 4 pounds (also called rutabagas or swedes)
1 cup milk
6 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Slice the shallots crosswise into very thin rings.
  • In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
  • Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes; stir the shallots occasionally while they are cooking to make sure they brown evenly.
  • Remove the shallots from the oil with a slotted spoon and drain on paper towels.
  • Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
  • Serve the shallots at room temperature.
  • Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.
  • Place them in a saucepan with water to cover and 1 teaspoon of salt.
  • Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
  • In a separate saucepan, heat the milk and 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.
  • Drain the turnips, and puree (in several batches, if necessary) in a food processor.
  • With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
  • Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
  • Serve piping hot, sprinkled generously with crispy shallots.

Nutrition Facts : Calories 1028.5, Fat 109.3, SaturatedFat 29, Cholesterol 77.2, Sodium 1262.1, Carbohydrate 13.1, Fiber 1.7, Sugar 3.5, Protein 3.8

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE



Finnish Yellow Turnip (Swede or Rutabaga) Bake image

Make and share this Finnish Yellow Turnip (Swede or Rutabaga) Bake recipe from Food.com.

Provided by gruvygrl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium yellow turnips or 2 medium rutabagas
2 tablespoons butter
1 cup milk, preferably homogenized or 1 cup half-and-half cream
1/2 cup fine dry breadcrumb
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
2 tablespoons breadcrumbs
1 tablespoon melted butter

Steps:

  • Peel& cube turnip.
  • You should have at least 9 cups.
  • Place in a large saucepan& cover with water.
  • Bring to a boil over high heat.
  • Cover& reduce heat so water gently bubbles.
  • Cook until tender, from 25-30 minutes.
  • Then drain.
  • Using potato masher or electric mixer, mash turnip.
  • Stir in 2 tbsp butter until melted, then mix in milk.
  • Stil 1/2 cup bread crumbs with sugars& seasonings.
  • Stir into turnip.
  • If baking right away, preheat oven to 350 degrees F.
  • BUtter a 9x13" baking dish or coat with cooking spray.
  • Spread turnip evenly in pan and run fork over top to create a rough appearance.
  • Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
  • Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
  • Serve right away with roast turkey, chicken, pork or beef.
  • Note: To make ahead, prepare completely.
  • Do not bake.
  • Cover& refrigerate for up to 2 days.
  • A cold casserole may need 55-60 minutes baking time.
  • If frozen, turnip's texture may soften& water out.

IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION



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

Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------

Provided by Bergy

Categories     Lunch/Snacks

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).

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