Yellow Turnip Puree Puree De Rutabaga Recipes

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MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
  • Peel the turnips to remove the 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. Drain.
  • In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
  • Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
  • Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

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

YELLOW TURNIP SOUBISE



Yellow Turnip Soubise image

I don't like many vegetables. I try to find lots of creative ways to make them taste better, so I can have a balanced diet. Rutabaga's( yellow Turnips) are high in vitamins and lower in carbs than potatoes and so make a great substitute in many things. They also combine with onions and rice in this simple recipe to make a rich, creamy soup that is high in nutrients and low in fat. I found this recipe in "Recipes 1-2-3" by Rozanne Gold.

Provided by Ames0325

Categories     Onions

Time 1h

Yield 9 1/2 cups, 8-10 serving(s)

Number Of Ingredients 6

2 lbs yellow turnips, peeled and trimmed and cut into large chunks
1 lb onion, peeled and cut into large chunks
6 tablespoons long-grain rice
6 cups water
2 teaspoons salt
additional salt and pepper

Steps:

  • Put the turnips, onions,water and salt in a large pot and bring to a boil.
  • Add the rice, stir until well mixed and cover.
  • Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
  • In several batches, puree contents of pot in a food processor or blender until smooth.
  • Return the puree to the pot. Salt and pepper to taste.
  • This soup gets better as it sits and is better the next day.

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.

ROASTED RUTABAGA



Roasted Rutabaga image

This is a new recipe I discovered this past Thanksgiving. We wanted to try a a new vegetable. I have to admit rutabaga, or yellow turnip as it is sometimes called, was something I wasn't totally wild about trying, but it turned out great. I love it now! Definitely a repeat!

Provided by Shannon Kelley

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 55m

Yield 4

Number Of Ingredients 6

1 rutabaga, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, or more to taste
2 teaspoons kosher salt
1 teaspoon white sugar
¼ teaspoon dried basil, or to taste
¼ teaspoon dried oregano, or to taste

Steps:

  • Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
  • Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
  • Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 9 g, Fat 7 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 979.5 mg, Sugar 6.4 g

RUTABAGA SOUP



Rutabaga Soup image

Rutabagas, yellow turnips, Swedes, whatever you call them, don't turn up your nose until you've tried them. They're sweet and earthy and wonderful, as is this soup. It's thickened with rice and is so much better on day two that I've written the recipe to include that direction. This soup almost demands a great loaf of bread to go with it and I encourage you to not omit the tarragon garnish. I think it makes the soup. Adapted from Rozanne Gold, a favorite cookbook author. Cook time includes overnight refrigeration.

Provided by sugarpea

Categories     Lunch/Snacks

Time 9h15m

Yield 4-5 cups soup

Number Of Ingredients 7

3 cups water
1 teaspoon salt
1 lb rutabaga, peeled and cut into large chunks
1/2 lb onion, peeled and cut into large chunks
3 tablespoons long-grain rice
salt & freshly ground black pepper
garnish of coarsely chopped fresh tarragon leaf

Steps:

  • Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.
  • In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container, add salt and pepper to taste and refrigerate overnight.
  • Reheat gently before serving.

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.

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.

YELLOW TURNIP PUREE (PUREE DE RUTABAGA)



Yellow Turnip Puree (Puree de Rutabaga) image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 2-pound rutabaga
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream

Steps:

  • Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
  • Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 615 milligrams, Sugar 9 grams, TransFat 0 grams

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