Vanilla Scented Rutabaga Norway Recipes

VANILLA SCENTED RUTABAGA - NORWAY

Steps:

• Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher.
• Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours.
• Just before serving, heat the mashed rutabaga while stirring with a wooden spoon.
• Stir in butter and serve.

MASHED RUTABAGA - NORWAY

Steps:

• Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
• Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
• Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)

Steps:

• In a large pot, bring water, allspice, peppercorns, and salt to a boil.
• Peel and finely chop the rutabagas and carrots. Add to the pot.
• Reduce temp to a low boil and cook for 15 minutes.
• Meanwhile, peel and finely chop the potatoes.
• After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
• Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
• Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.