Roasted Rutabaga And Potatoes With Carrots Recipes

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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.

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.

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