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Rutabaga Spice Cake Recipe

October 23rd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupshortening
  2. 1cupsugar
  3. 2eggs
  4. 1cup cooked and mashedrutabagas
  5. 2 1/4cupsall-purpose flour
  6. 1/2teaspoonsalt
  7. 1/4teaspoonbaking soda
  8. 2teaspoonsbaking powder
  9. 1/2teaspooncinnamon
  10. 1/2teaspoonnutmeg
  11. 1/4teaspooncloves
  12. 1/2cupmilk
  13. 1/2cup choppednuts (optional)
  14. Lemon Butter Icing

  15. 1/3cup softenedbutter
  16. 3cupsicing sugar
  17. 1/4cuplemon juice
  18. 1teaspoon finely gratedfresh lemon rind

DIRECTIONS

  1. Cream shortening.Add sugar and cream well.Add eggs, one at a time, beating well after each.Add rutabaga and mix well.
  2. Sift flour, salt, soda, baking powder and spices together.Add alternately to creamed mixture with milk, beginning and ending with dry ingredients.Add nuts and mix well.
  3. Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done.Frost with Lemon Butter Icing.
  4. To make icing, cream butter and 1 cup of the icing sugar until fluffy.Add remaining sugar and lemon juice and rind alternately, beating until smooth.

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Apple Rutabaga Soup (Swede to You Brits!) Recipe

June 27th, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/4lbbutter(1 stick)
  2. 1cup roughly choppedonions
  3. 1cup peeled cored and roughly choppedgranny smith apples
  4. 1cup peeled seeded roughly choppedbutternut squash
  5. 1cup peeled and roughly choppedrutabagas
  6. 1cup peeled and roughly choppedcarrots
  7. 1cup peeled and roughly choppedsweet potatoes
  8. 1quart goodchicken stock
  9. 2cupsheavy cream
  10. 1/4cupmaple syrup
  11. salt, to taste
  12. cayenne pepper, to taste

DIRECTIONS

  1. In a large saucepan, over medium high heat, melt the butter.
  2. Add all the vegetables and cook, stirring occasionally until the onions are translucent.
  3. Add the chicken stock and bring to a boil.
  4. Simmer for 20 to 25 minutes, or until all the vegetables are cooked through and tender.
  5. Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
  6. Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
  7. Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
  8. I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!

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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.

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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!

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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.

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