Rutabaga And Potato Salad Recipes

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RUTABAGA AND POTATO SALAD



Rutabaga and Potato Salad image

Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 7

1 rutabaga (about 1 pound), peeled and cut into chunks
1 pound red new potatoes, scrubbed, halved, or quartered (the same size as cut rutabaga)
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
2 ribs celery, halved lengthwise and sliced crosswise plus 1/4 cup coarsely chopped celery leaves

Steps:

  • Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place rutabaga in basket, and reduce heat to medium. Cover and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender, about 15 minutes.
  • Meanwhile, in a large bowl, whisk together vinegar and Dijon; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
  • When potato mixture is cool, mix in oil, celery, and celery leaves; season with salt and pepper.

ROASTED RUTABAGA AND POTATOES WITH CARROTS



Roasted Rutabaga and Potatoes with Carrots image

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

Provided by Laila Roscoe

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 4

Number Of Ingredients 11

extra-virgin olive oil, plus more for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
½ pound baby carrots
½ large red onion, chopped into 1-inch pieces
½ large white onion, chopped into 1-inch pieces
½ lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
½ teaspoon sea salt

Steps:

  • Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
  • Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
  • Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g

FAKE POTATO/RUTABAGA SALAD (LOW CARB)



Fake Potato/Rutabaga Salad (Low Carb) image

This is sure to please any avid potato salad lover. I miss going fishing and enjoying a good potato salad and sandwich lunch by the lake but now, I dont have to miss it at all.

Provided by cervantesbrandi

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium sized rutabagas (peeled and cubed)
2 hard-boiled eggs (chopped)
1/3 cup mayonnaise (not low fat)
1 teaspoon yellow mustard
1/8 teaspoon celery salt
1/4 small onion (diced)
1 stalk celery (diced)
2 tablespoons dill pickle relish

Steps:

  • Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
  • Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
  • Add 3/4 of the rutabagas to the bowl of the mayo mixture.
  • Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
  • Cover and chill for at least 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 198.4, Fat 9.7, SaturatedFat 1.8, Cholesterol 98.3, Sodium 313.3, Carbohydrate 24, Fiber 5.3, Sugar 12.7, Protein 5.9

STEAMED RUTABAGA AND POTATO SALAD



Steamed Rutabaga and Potato Salad image

Categories     Salad     Potato     Steam     Rutabaga     Simmer     Boil

Yield serves 6

Number Of Ingredients 7

1 rutabaga (1 pound), peeled and cut into 2-inch pieces
1 pound red new potatoes, scrubbed, halved or quartered (to equal the size of the rutabaga pieces)
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 celery stalks, halved lengthwise and sliced crosswise, plus 1/4 cup coarsely chopped inner leaves

Steps:

  • Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot. Bring water to a boil; place rutabaga in basket, and reduce heat to a simmer. Cover, and steam 5 minutes. Add potatoes, cover, and steam until vegetables are just tender when pierced with the tip of a sharp knife, about 15 minutes more.
  • In a large bowl, whisk together vinegar, mustard, and 1/2 teaspoon salt; season with pepper. Whisk in the oil until emulsified. Add vegetables to vinaigrette. Toss to combine; let cool, tossing occasionally.
  • Mix in sliced celery and celery leaves; season with more salt, if desired, and pepper to taste. Serve immediately.
  • Nutrition Information
  • (Per Serving)
  • Calories: 132
  • Saturated Fat: .7g
  • Unsaturated Fat: 4.1g
  • Cholesterol: 0mg
  • Carbohydrates: 20.2g
  • Protein: 2.5g
  • Sodium: 250mg
  • Fiber: 3.7g

KETO POTATO SALAD- NO CAULIFLOWER!



Keto Potato Salad- NO cauliflower! image

This keto potato salad is chunky, smooth, and loaded with gherkins and crispy bacon! Made with rutabaga (NOT cauliflower!), it's like a classic potato salad minus the carbs!

Provided by Arman

Categories     Appetizer

Time 15m

Number Of Ingredients 8

3 lbs rutabagas
1 1/4 cups mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup pickles (chopped, unsweetened)
1/2 teaspoon pepper
2 tablespoon fresh dill (chopped)
1/4 cup bacon (chopped finely)

Steps:

  • Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
  • In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
  • Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 10 g, Protein 3 g, Fat 16 g, Sodium 303 mg, Fiber 5 g

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