Smashed Rutabagas with Ginger-Roasted Pears
If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish.
Yield: Makes 8 to 10 servings
4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
Nonstick vegetable oil spray
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon chopped fresh thyme
Coarse kosher salt
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
The glaze adds just the right sweet-hot note to this interesting mix of vegetables. Try the roasted veggies with pork chops or chicken.
Yield: Makes 6 servings
Active Time: 30 minutes
Total Time: 2 hours 20 minutes
2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.
Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.
Creamy Chicken Chowder
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
Source: Martha Stewart Living, August 2009
1 whole chicken (3 1/2 to 4 pounds)
8 to 10 cups water
1 large onion, 1/2 left whole, 1/2 chopped
2 carrots, 1 halved lengthwise, 1 cut into 1/2-inch dice
4 stems fresh flat-leaf parsley, plus more for garnish
10 whole black peppercorns
1 ounce (2 tablespoons) unsalted butter
2 tablespoons flour, preferably Wondra
1 small turnip, cut into 1/2-inch dice
4 ounces rutabaga or parsnip, cut into 1/2-inch dice
1/2 cup heavy cream
1 tablespoon fresh dill, finely chopped, for garnish
Vermont Common crackers, for serving
1. Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
2. Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
3. Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.
Greek Style Oven Roasted Rutabaga
1 large or 2 smallish rutabagas (about 750g | 1.75lb total)
¼ cup extra-virgin olive oil
2 tbsp Dijon mustard
2 tbsp lime juice
2 tbsp fresh thyme, finely chopped
1 tsp Himalayan salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp smoked paprika
½ tsp chili pepper flakes
Preheat the oven to 400°F
Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.
Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.
Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.
Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.
Rutabaga And Carrot Soup
Rutabagas and carrots make a comforting, slightly sweet soup. The combination of deep orange carrots and pale yellow rutabaga flesh, produces an amber colored soup, just perfect for fall.
2 tablespoons of butter
1 medium rutabaga diced
2 large carrots sliced
1 onion, chopped
6 cups of chicken stock
salt to season
1/4 cup of fresh whipping cream (optional)
Melt the butter in the bottom of a large saucepan or Dutch oven. Add the carrots, turnips and onion, stirring them well to completely coat them in butter.
Cover the pot and sweat the vegetables for 10 minutes to soften them. Shake the pan every 3 minutes to prevent any sticking, but resist the temptation to lift the lid. Trapping the steam in the pot is key to building up a good vegetable sweat.
Add the stock and season well with salt and pepper. I like plenty of freshly ground black pepper in this soup.
Bring the soup to boiling point, lower the heat. then cover the pot and let the soup simmer for 30 minutes, or until the vegetables are nice and tender.
Turn the heat off and let the soup cool a little before blending it.
And finally, add the cream. This step is optional, but I love the extra depth of flavor cream lends to this soup. You can add the cream in the pot and blitz the soup again, or do as I do, and add a spoon of cream to each bowl before serving.
Originally published as Rutabaga Pie in Country October/November 1996, p49
MAKES: 6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
3 cups diced peeled rutabagas
2 cups diced peeled potatoes
1 pound ground beef
1/2 cup chopped onion
1/2 cup sliced celery
1/4 cup steak sauce
1 teaspoon salt
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
In a large saucepan, cook rutabagas and potatoes in boiling salted water just until tender; drain and set aside.
In a skillet over medium heat, cook beef, onion and celery until meat is browned and vegetables are tender; drain. Add rutabagas, potatoes, steak sauce, salt and pepper.
Line a 9-in. pie pan with bottom pastry. Fill with rutabaga mixture. Top with remaining pastry; flute edges and cut slits in top.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until crust is golden.