Caraway red cabbage Alsacienne
1/4 cup (1/2 stick) unsalted butter 1/4 teaspoon ground cloves 1 large onion, diced 1/2 cup dry white wine 2 Rome Beauty apples, peeled, cored and diced 1/4 cup Caraway Seed Vinegar (see following recipe) 1 3- to 4-pound red cabbage, shredded 1 teaspoon salt 1/2 cup red currant or apple jelly 2 tablespoons sugar […]
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. […]
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 […]
Sauteed spinach with red onions, bacon, and blue cheese
2t. olive oil 1/2 c thinly sliced red onion 2 cloves garlic, minced 1 10oz bag of spinach, tough stems removed 2 strips of bacon, cooked and crumbled 1T crumbled blue cheese Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one […]
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 […]
Arabian squash cheese casserole
2 medium-large Acorn or carnival squash 1 cup onion 2-3 cloves crushed garlic 1 cup red or green pepper, chopped 3 Tbsp butter 1 tsp salt 2 beaten eggs 1 cup buttermilk or yogurt l/4 cup sunflower seeds 1 cup crumbled feta Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. […]
Fresh greens pasta pie
3 ounces vermicelli 1 tablespoon butter or margarine, softened 1/6 cup grated Parmesan cheese 2 1/2 eggs; 1 teaspoon cooking oil 1/2 small onion, chopped 1 cup chopped fresh spinach or other greens 1/2 cup (2 ounces) shredded mozzarella cheese 1/6 cup milk 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper pinch ground nutmeg Heat […]
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.
Rutabaga carrot coleslaw with buttermilk garlic dressing
1 large or 2 medium rutabagas (about 1 pound) 4 tablespoons chopped fresh parsley 1 large carrot (about 1/4 pound) salt and pepper to taste 6-8 tablespoons Buttermilk Garlic dressing Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining […]