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 […]