Ginger Rutabaga Puree Recipes

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

Ingredients

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

RUTABAGA PURéE

Rutabaga Purée image

Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 2

Ingredients

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Steps:

Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

GINGER-RUTABAGA PUREE

Ginger-Rutabaga Puree image

Apples add sweetness to this creamy, nutrient-rich puree.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter, plus more for serving
1 small onion, coarsely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
2 apples, such as Gala, peeled, cored, and sliced (3 cups)
3 pounds rutabagas, peeled and chopped (8 cups)
1 1/2 cups low-sodium chicken broth
Coarse salt

Steps:

Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.
Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.

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