Rutabaga Recipes
Daryl Said:
Does anyone know a recipe for rutabaga bread?We Answered:
Muirhead Rutabaga Butter BREAD½ cup unsulfured molasses
1/4 cup butter
2 large eggs
1 cup Muirhead Rutabaga Butter
1 cup white flour
1/3 cup whole wheat flour*
1/3 cup yellow cornmeal *
½ tsp baking powder
1 tsp baking soda
¾ tsp salt
1/3 cup cider (or water)
½ cup chopped nuts (or raisins)
Preheat oven to 350° F. Beat molasses and butter until mixed. Beat in eggs, one at a time. Stir in Muirhead Rutabaga Butter. Sift together flours, cornmeal, baking powder, baking soda and salt. Add alternately with cider to batter. Do NOT over mix. Stir in nuts or raisins. Pour in well greased and floured 9" x 5" x 3" loaf pan. Bake for 60 minutes or until done as determined by a cake tester. Serves 12. (*Substitute same measurement of uncooked quick cooking oatmeal in recipe. Garnish with a sprinkle of uncooked oats on the surface of the loaf before baking.)
Delores Said:
Is it safe to eat rutabaga greens?We Answered:
Rutabaga greens are edible, but are not as good a source of greens as turnips. ... greens, broccoli, and brussels sprouts. But here is a receipe for you.Penne with Braised Greens and Rutabaga
Cut 2 pounds rutabaga into 1.5 inch cubes. Put into a large pot. Add 3 cups water, 1.5 Tablespons butter, 1/4 teaspoon fresh thyme, 1/2 teaspoon salt. Cook over high heat until tender; drain any excess water; set aside.
2) In a large pot, over medium heat, saute 6 slices thickly sliced smoked bacon, julienned, until just barely crisp, remove to paper towel to drain, set aside, and leave just enough bacon grease in the pot to help saute remaing ingredients.
3) Add 1 onion (your choice of white, red or yellow), peeled and sliced, 1 garlic clove, crushed, and 1 teaspoon (or more, to taste) chile pepper flakes or powder and, over medium heat, saute until onion is just barely translucent.
4) Add 3=>4 pounds just rinsed mixed greens (collards, mustard, turnip, kale, etc.) trimmed and cut into wide ribbons with the water that clinging to them. Cover pot and cook until greens have just withered down. Uncover and add 1 teaspoon salt, 1 teaspoon sugar, and a dozen or so turns of black pepper. Turn heat up to medium-high and partially cover. Cook until greens are just tender, around 15 minutes.
5) Quickly drain the greens, reserving cooking liquor.
ATTENTION: GENERIC PASTA COOKING!!! Steps 6) and 7).
6) Meanwhile, simulltaneously, in large pot, for ANY amount less than 1 pound of pasta, boil 3 quarts of water and add 1.5 Tablespoons salt per pound of pasta; for 1 pound of pasta, boil 4.5 quarts water, then salt with 1.5 heaping Tablespoons of salt and 1 Tablespoon of oil. (For 1.5 pounds pasta, use 5 quarts water and 2.25 Tablespoons salt and 1 Tablespoon of oil, for 2 pounds pasta, use 5.5 quarts of water and 2 Tablespoons salt and 1 Tablespoon of oil; and NEVER cook more than 2 ponds of pasta in a single pot because you can't stir it well, drain it fast enough, and get it seasoned and coated quickly enough to keep it from sticking together.) Then bring to a re-boil, then dump in 1 pound pasta all at once and stir enough to keep it from sticking together, cover so it will more quickly come to a re-boil and watch so it doesn't boil over, then uncover and and adjust the heat to cook at a lively (but not fierce) boil until the pasta is just (if not homemade, ignore the times on the package) al dente: Keep tasting it until it just begins to loose its stiffness and is tender enough so you can bite through without snapping it, then immediately add a cup of ice-cold water to slow the cooking; turn off the heat, and immediately drain and shake well to rid of water (inside the tubes like penne and the like), put back into pot.
7) The instant pasta is drained, it should be coated with whatever sauce or else it will stick together in a disastrous, gummy mass.
8) Immediately add greens and rutabaga to pasta and toss all very gently in the still warm pot.
9) Immediately taste and reseason if necessary and add greens' liquor if desired to moisten a little more.
8) Immediately serve 4=>6.
Troy Said:
What is a healthy way to cook fresh Rutabagas?We Answered:
i to love rutabegas. here's a fantastic way to cook them and they are awesome!Braised Winter vegetables
3 c. rutabegas, peeled and cubed
3 c. turnups, peeled and cubed
3 c. red potatoes, quartered
3 medium onions, quartered
3 c. winter squash, peeled and cubed (butternut)
2 c. chicken stock
Salt and pepper to taste
2 Tbs. oil
Oven medium-high heat, warm a 12†Dutch oven and add oil and vegetables. Sauté for 5 minutes. Add stock and cover. Bake 350° for 60 to 75 minutes until fork tender but slightly firm.
Serves 12
you can easily half the recipe but only cook for 50 to 60 minutes.
Judith Said:
rutabaga soup recipes?We Answered:
HEARTY RUTABAGA, TURNIP, AND CARROT SOUPFor a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Per serving: calories, 189; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg.
Serves 6.
Cecil Said:
What do rutabaga and parsnips taste like?We Answered:
rutabagas are the same as turnips if you've had them..parsnips are those white carrots.. they taste kinda similar.. but i think they are a bit sweeter
Troy Said:
What is a good dish with these ingredients?We Answered:
I know a dish which kinda sounds like that but it has pasta in it. Cook the pasta, make the white sauce (cheese and milk) mix it all with the veggies, you have lots of veggies and you can use any or all of them, In a casserole dish bake it in the oven probably at 350 for about 35 minutes. Good luckDebbie Said:
How much frosting to a cupcake?We Answered:
Those cupcakes are adorable and should be a lot of fun. Personally I do not think it looks like very much icing is on the cupcakes but I would make a triple batch of icing. The recipe for the cupcakes said she used the buttercream frosting on them and when you click on the link to the buttercream frosting it is a whole other recipe that it not even corelated with the cupcakes it just tells you how to make the icing and how much icing the recipe for the icing makes. I would think the icing recipe (4.5 cups) is probably enough to cover the average amount of cupcakes (one dozen) so I would triple the recipe. It can't hurt if you are over a little bit just save the icing for some other baking project you may do in the next week but personally I do not think 4.5 cups will be near enough for 3 dozen cupcakes. Good luck!