Rutabaga Pudding - Irish
1 lb rutabagas
3 tb fine breadcrumbs
3 tb milk
2 ts melted butter
1 ts salt
1 ts sugar
1 lg egg, well beaten
Clean, peel and cube the rutabaga, and cook
in boiling water until tender, then drain.
Mash thoroughly; then add all the other
ingredients. Put into a 2-qt casserole and
bake at 350F for 1 hour. A pinch of cinnamon
or ginger might be added.
Baked Carrots, Turnips, And Rutabagas
2 lg carrots, sliced
1 md turnip, quartered
1 md rutabaga, quartered
1/4 c broth
1 tb apple juice concentrate
1 tb honey or brown sugar
1 ts grated lemon rind
Note: Roots get sweeter when they're cooked
slowly. Preheat oven to 350. Spray a 2 qt.
casserole dish with cooking spray. Arrange
vegetables in dish. In small bowl combine
broth, apple juice concentrate, honey or
brown sugar, and lemon rind. Drizzle over
vegetables. Cover with aluminum foil and
bake till tender, about 40-50 minutes.
Creamy Turnip, Rutabaga, & Potato Soup
vegetable cooking spray
1 c finely chopped onion
1/2 c chopped celery
3 c chopped, peeled turnip
3 c chopped, peeled rutabaga
2 1/2 c chopped, peeled red potato
3 cups chicken broth
1 ts salt
1/8 ts pepper
1/8 ts ground nutmeg
1/2 c sour cream
Coat a large Dutch oven with cooking
spray and place over medium heat until
hot. Add onion and celery; saute 4
minutes or until tender. Add turnip and
next 3 ingredients; stir well. Bring to
a boil; cover, reduce heat, and simmer
40 minutes or until the vegetables are
tender. Place half of turnip mixture in
a blender, and process until smooth.
Pour into a bowl, and repeat procedure
with remaining turnip mixture. Return
the puree to pan, and add salt, pepper,
and nutmeg. Cook over low heat until
Oven-Roasted Rutabaga And Potatoes
2 lg potatoes
2 tb olive oil
2 tb lt brown sugar
salt & pepper
Peel rutabaga and slice crosswise, then
slice again into 1/2-inch sticks. Peel
potatoes and slice lengthwise, then
slice again crosswise into 1/2-inch sticks.
Heat oven to 450'F. Place prepared
vegetables in baking dish large enough
to hold potatoes in single layer. Toss
with oil, sugar, salt and pepper. Roast
until tender and browned, 50 to 60 minutes.
Rutabaga With Honey And Mint
1 sm rutabaga, peeled and cut in strips
1/4 to 1/3 cup butter
2 tb honey
1/4 c chopped fresh mint leaves
pepper to taste
Cook rutabaga in boiling, salted water
until tender. Drain. Toss with butter,
honey, chopped mint and pepper. Serves 4-6.
Spicy Rutabaga Bread
1 c flour
2/3 c sugar
1/2 ts baking soda
1/4 ts allspice, ground
1/4 ts cinnamon
1/4 ts nutmeg
1/4 ts salt or to taste
1/4 ts baking powder
1/2 c rutabaga, cooked & pureed
1/4 c vegetable oil
Spray an 8 by 4 in. baking pan and line
with wax paper. Combine flour, sugar,
baking soda, allspice, cinnamon, &
nutmeg; mix well. In another bowl,
beat egg and add rutabaga & veg oil.
Add moist ingredients to dry ingredients
all at once. Stir just enough to blend.
Pour into prepared pan & bake in
preheated oven at 350 for one hour, or
until toothpick comes out clean.
Scalloped Rutabaga And Apple Combo
1 lg rutabaga, peeled and diced
3 tb margarine, divided
1 1/2 c peeled, sliced apples
1/4 c brown sugar
1/8 ts cinnamon
1/3 c flour
1/3 c brown sugar
Cook, drain and mash rutabaga. Add 1
tablespoon margarine. Preheat oven to
350 degrees. Toss sliced apples with
1/4 cup brown sugar and cinnamon.
Arrange alternate layers of mashed
rutabaga and sliced apples in greased
2 quart casserole, beginning and ending
with rutabaga. Mix together flour, 1/3
cup brown sugar and 2 tablespoons
margarine until crumbly. Sprinkle over
top of casserole; bake for 1 hour.
1 1/2 lb rutabagas, peeled,
quartered and sliced
1 ts salt and 1/4 ts pepper
2 tb brown sugar
1/2 ts ground ginger
2 tb butter
In a saucepan, cook rutabagas in boiling
water with 1/2 ts salt over medium heat
until tender, about 10 minutes; drain.
Combine brown sugar, ginger, 1/2 ts salt
and pepper. Mix well and add with butter
to drained rutabagas. Stir gently over
low heat until sugar melts, 2-3 minutes.
Excellent with ham or pork roast.