April 2014
S M T W T F S
« Mar    
 12345
6789101112
13141516171819
20212223242526
27282930  

Search



Tags

Clapshot (Potatoes, Carrots & Rutabaga) Recipe

April 3rd, 2014 by alice  Tags: , , , | Print This Post Print This Post

Clapshot (Potatoes, Carrots & Rutabaga) Recipe

INGREDIENTS

  1. 1lbwhite potatoes
  2. 1lbcarrots
  3. 1lbrutabagas
  4. 3tablespoonsbutter
  5. 1teaspoonsalt
  6. pepper
  7. 1egg (optional)

DIRECTIONS

  1. Peel the rutabaga and cut it in thin slices.
  2. Put it in a large pot with plenty of water and bring it to a boil.
  3. Meanwhile, peel the carrots and cut them in thick slices.
  4. When the rutabaga has been cooking for about 10 minutes, add the carrots.
  5. Meanwhile, peel the potatoes, and cut them into large chunks.
  6. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
  7. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
  8. These are delicious mashed somewhat coarsely and served as-is.
  9. You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

Posted in Recipes | No Comments »

Penzey’s Rutabaga and Carrot Bake Recipe

February 9th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1-2 good-sizedrutabaga(about 2 to 3 pounds total)
  2. 1lbcarrots, peeled and sliced
  3. 3tablespoonsbutter
  4. 1mediumonion, chopped
  5. 1teaspoonground pepper
  6. 2teaspoonssalt
  7. 1teaspoonmarjoram
  8. 1/2teaspoongarlic granules
  9. 2tablespoonsflour
  10. 3cupsmilk
  11. 1/2cup gratedcheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Peel and cube the rutabagas into 1/2 inch pieces.
  3. Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
  4. While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
  5. Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
  6. Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9×13-inch pan.
  7. Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
  8. Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
  9. Serve and enjoy!
  10. Notes: Rutabagas”resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it”- leftovers from this dish taste great reheated!

Posted in Recipes | No Comments »

Gratin of Winter Squash or Rutabaga Recipe

August 1st, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. For the initial cooking

  2. 1 1/2lbswinter squashor rutabagas
  3. 1/2teaspoon gratedfresh ginger
  4. 1clovegarlic, minced
  5. For the white sauce

  6. 3tablespoonsbutter
  7. 3tablespoonsflour
  8. 2cups hotmilk
  9. 1/2teaspoonsalt
  10. pepper, to taste
  11. For the Gratin

  12. 3tablespoonsfresh breadcrumbs
  13. 3tablespoons gratedswiss cheese

DIRECTIONS

  1. For the squash:.
  2. Cut squash into 3/4 inch dice.
  3. You should have between 4 and 5 cups.
  4. Place in a steaming basket with the ginger and garlic.
  5. Cover and steam over 1 inch of water for 10 minutes or until almost tender.
  6. Remove the steaming basket and set aside.
  7. Reduce the cooking water down to 1/4 cup and reserve.
  8. For the white sauce:.
  9. Melt the butter in a 2-1/2 quart saucepan.
  10. Blend in the flour with a wooden spoon to make a paste.
  11. Stir over medium heat until the butter and flour foam.
  12. About 2 minutes.
  13. Remove from heat.
  14. When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
  15. Whisk slowly over medium high heat until the sauce comes to a simmer.
  16. Simmer for 2-3 minutes.
  17. Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
  18. To assemble the gratin:.
  19. Butter or spray a 6 cup baking dish.
  20. Preheat oven to 325 degrees.
  21. Fold the squash into the white sauce and pour into the baking dish.
  22. Spread the breadcrumbs and cheese over the top.
  23. Bake for 1-1/2 hours.
  24. The top should be nicely browned and the sauce almost absorbed.

Posted in Recipes | No Comments »

Honeyed Rutabaga With Caramelized Onions Recipe

November 26th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8tablespoonsbutter
  2. 1 3/4lbsonions, halved, thinly sliced
  3. 2 1/4lbsrutabagas, peeled, cut into 1/2 to 3/4 inch pieces
  4. 2tablespoonshoney

DIRECTIONS

  1. Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
  2. Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
  3. Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
  4. Melt 3 tablespoons butter in large skillet over medium-low heat.
  5. Add rutabagas; sauté until heated through, about 10 minutes.
  6. Drizzle honey over.
  7. Gently stir in onions.
  8. Season with salt and pepper.

Posted in Recipes | No Comments »

Swede (rutabaga) and Bacon Cakes with Dill Sauce Recipe

June 15th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1swede, peeled and cut into small chunks(rutabaga, about 800g)
  2. 2potatoes, cut into chunks(about 400g)
  3. 1onion, finely chopped
  4. oil(for frying)
  5. 200g choppedbaconor lardons
  6. 2tablespoons choppedparsley
  7. salt and pepper
  8. 3tablespoonsflour, for coating(about 3 tbs)
  9. 25gbutter
  10. 2tablespoons choppeddill
  11. 200mlcreme fraiche

DIRECTIONS

  1. Cook the swede and potatoes in boiling salted water for 15 to 20 minutes until tender.
  2. Drain well and mash together Fry the onion in a little oil, then add the lardons and fry until lightly browned.
  3. Add to the mash with the parsley.
  4. Season to taste with salt and pepper andmix well.
  5. Make into 8 cakes and chill for 1 hour until firm.
  6. Lightly coat in flour.
  7. 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.
  8. To make the dill sauce, mix the dill into the cremem fraiche and season with salt and pepper.
  9. Serve the hot cakes with the sauce and a salad on the side.
  10. Serves 4 as a starter or 2 to 3 as a main course.

Posted in Recipes | No Comments »

« Previous Entries