November 26th, 2012 by alice
Tags: Caramelizedions, Honeyed, Rutabaga | 
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INGREDIENTS
- 8tablespoonsbutter
- 1 3/4lbsonions, halved, thinly sliced
- 2 1/4lbsrutabagas, peeled, cut into 1/2 to 3/4 inch pieces
- 2tablespoonshoney
DIRECTIONS
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
- Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat.
- Add rutabagas; sauté until heated through, about 10 minutes.
- Drizzle honey over.
- Gently stir in onions.
- Season with salt and pepper.
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June 15th, 2012 by alice
Tags: Bacon, Cakes, Dill, Rutabaga, Sauce, Swede | Print This Post
INGREDIENTS
- 1swede, peeled and cut into small chunks(rutabaga, about 800g)
- 2potatoes, cut into chunks(about 400g)
- 1onion, finely chopped
- oil(for frying)
- 200g choppedbaconor lardons
- 2tablespoons choppedparsley
- salt and pepper
- 3tablespoonsflour, for coating(about 3 tbs)
- 25gbutter
- 2tablespoons choppeddill
- 200mlcreme fraiche
DIRECTIONS
- Cook the swede and potatoes in boiling salted water for 15 to 20 minutes until tender.
- Drain well and mash together Fry the onion in a little oil, then add the lardons and fry until lightly browned.
- Add to the mash with the parsley.
- Season to taste with salt and pepper andmix well.
- Make into 8 cakes and chill for 1 hour until firm.
- Lightly coat in flour.
- Heat the butter in a nonstick frying pan and cook, in batches, over a medium heat for 4 to 5 minutes each side until browned and heated though.
- To make the dill sauce, mix the dill into the cremem fraiche and season with salt and pepper.
- Serve the hot cakes with the sauce and a salad on the side.
- Serves 4 as a starter or 2 to 3 as a main course.
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February 8th, 2012 by alice
Tags: Rutabaga, Sauteed, Turnips, Yellow | Print This Post
INGREDIENTS
- 3large yellowturnips, peeled and grated
- 5tablespoonsbutter
- salt and pepper
- 1tablespoonbrown sugar
DIRECTIONS
- Melt butter in a large skillet and saute the turnips until soft and deep yellow in colour.
- Season with salt, pepper and brown sugar.
- Serve hot.
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January 15th, 2012 by alice
Tags: Gingerange, Rutabaga, Turnip | Print This Post
INGREDIENTS
- 1mediumrutabaga, peeled,diced 1/2 inch dice(apprx 3-4 cups)
- 1/4teaspoonground ginger
- 2tablespoonsfresh orange juice
- 1tablespoonbutteror olive oil
- salt & pepper
DIRECTIONS
- Cover& cook the rutabaga until tender apprx 20 minutes.
- Drain& Mash, stir in remaining ingredients Serve HOT.
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December 29th, 2011 by alice
Tags: Gratin, Rutabaga, Turnippple | Print This Post
INGREDIENTS
- 1rutabaga, peeled,sliced(apprx 6 cups or use a turnip)
- 1tablespooncornstarch
- 1/2cupwater
- 2mediumapples, peeled,grated
- 1/2teaspoonsalt
- 1/8teaspoonpepper, fresh ground
- 1/8teaspoondried savoryor thyme
-
Gratin
- 1/2cup coarsefresh breadcrumbs
- 3/4tablespoondried parsley
- 1tablespoonbutter, melted
DIRECTIONS
- When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
- Thinly slice each quarter crosswise and place in boiling water.
- Cover and cook apprx 10 minutes or until almost tender.
- Drain& set aside.
- In a large bowl whisk the cornstarch and water until smooth.
- Add Apples, salt, pepper& savory (thyme).
- Toss to coat the apples.
- Add Rutabagas& gently toss to mix all the ingredients.
- Pour into an 8″ oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
- Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
- Broil for a couple of minutes to allow the gratin to get golden.
- Serve hot.
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