Winter vegetable goulash
2 pounds white winter vegetables (turnips, kohlrabi, celery root, rutabaga) 8 ounces onions 2 Tbsps butter 1 Tbsps mild paprika pepper 1/2 tsp caraway seeds salt and freshly ground black pepper 2/3 cup sour cream First, prepare the root vegetables by peeling them, then cutting them into even, bite-sized pieces; peel and chop the onions. […]
Root vegetable stew with herbed dumplings
Stew: 4 tsp extra-virgin olive oil, divided 8 ounces Italian sausage links, hot or sweet 2 pounds assorted root vegetables, peeled and diced 1 large onion, diced 4 cloves garlic, minced 1 tablespoon chopped fresh sage or rosemary 4 cups reduced-sodium chicken broth 3 cups chopped dark, leafy greens, such as beet, turnip or kale […]
Mashed rutabaga with orange
2 pounds rutabaga, peeled and diced 2 tablespoons frozen orange juice concentrate, thawed 1 Tablespoon butter salt and pepper 1 orange (optional for garnish) Put diced rutabaga in a medium saucepan and add water to about halfway up the rutabagas. Bring to boil and cook, stirring occasionally, until very tender. Drain off the water. For […]
Rutabaga-potato casserole
2 medium potatoes 2 medium rutabagas 1/2 c. flour 1 tsp. baking powder 1 tsp. salt 1/8 tsp. pepper 4 eggs, well beaten 1/4 c. milk 1/4 c. melted butter Peel potatoes and rutabagas; cover with cold water and let stand. Sift together flour, baking powder and seasonings. Blend half of dry ingredients with eggs. […]
Cream of winter rutabaga soup with cinnamon
2 Tbsps butter 1 onion, peeled and chopped 1/2 cinnamon stick 1 1/4 pounds rutabaga 4 Tbsps light cream salt and freshly ground black pepper caramelized onion rings to garnish (optional) Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga […]
Cider-glazed roots with cinnamon walnuts
3 pounds assorted root vegetables, peeled and cut into 1-inch pieces 1 cup apple cider 1/4 cup dark brown sugar 1/2 tsp salt, plus more to taste 1/4 tsp freshly ground pepper 1/2 cup chopped walnuts 1 tbsp butter 1/8 tsp ground cinnamon Preheat oven to 400°F. If using parsnips, quarter lengthwise and remove the […]
Swedish rutabagas
2 medium rutabagas, peeled, quartered and sliced 1/4″ thick 2 tbsps. brown sugar 1/2 tsp. ground ginger 1/2 tsp. salt 1/8 tsp. pepper 2 tbsps. butter Cook rutabagas in boiling salted water; drain. Meanwhile, combine brown sugar, ginger, salt and pepper; mix thoroughly. Add with butter to rutabagas. Stir gently over low heat until sugar […]
Chili roasted rutabaga
2T vegetable oil 1½ tsp. chili powder 1 tsp. onion powder 1 tsp. garlic salt 1/2 tsp. sugar 1/2 tsp. paprika ½ tsp. cayenne 1 ½ pounds rutabaga Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch […]
Roasted butternut squash
Preheat oven to 400 degrees. Peel and cube one butternut squash. Add 1-2 Tbsp olive oil to coat. Put squash on a baking sheet and roast until tender, about 30 minutes. This is also a great cooking method for potatoes, carrots, rutabagas and garlic. We enjoy a medley of the aforementioned vegetables together.
Cream of winter rutabaga soup with cinnamon
2 Tbsps butter 1 onion, peeled and chopped 1/2 cinnamon stick 1 1/4 pounds rutabaga 4 Tbsps light cream salt and freshly ground black pepper caramelized onion rings to garnish (optional) Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the rutabaga and cut it into […]