Rutabaga Puree with Orange and Ginger

4-5 large rutabagas
1 Tbsp. grated fresh ginger
1 cup orange juice
1/2 cup water
sea salt

1. Peel and chop rutabagas. Place in large pot with ginger, orange juice and water.
cover, bring to a boil, then reduce heat and simmer until soft throughout, adding water a little at a time as needed to prevent burning.
2. When soft, remove from heat and pour remaining liquid into separate bowl.
3. Puree rutabagas with handheld blender, adding cooking liquid if needed to achieve desired texture. Season to taste with salt and serve.

Rutabaga Fries

Rutabagas
vegetable oil
sea salt
rosemary
freshly cracked pepper

Procedure:
Peel and sliced rutabagas into long batons or French Fries. Soak them in water for 30 minutes, then drain and towel-dry. Toss with vegetable oil to coat lightly and a few pinches of salt. Spread them on a sheet pan and bake at 400, turning occasionally until golden and tender, 30-40 minutes. When done, toss them with a little finely minced rosemary, sea salt, and freshly cracked pepper.

 

Root Veggie Fries

1 rutabaga, peeled
4 carrots
4 parsnips, peeled
3 Tbsp. extra virgin olive oil
1/4 cup cornmeal
1 tsp coarse sea salt
1/2 tsp ground nutmeg
cayenne pepper

1. Set oven to broil.
2. Cut vegetables into sticks and steam 3-4 minutes or until just tender. Remove from heat and place in large bowl. Coat with oil and toss with cornmeal, salt, nutmeg and cayenne.
3. Lightly oil cookie sheet and spread fries in single layer. Broil 3 minutes, remove from oven, flip fries and broil another 3 minutes or until lightly browned. Serve hot.

Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Buttered Turnips & Rutabagas with Mixed Herbs

Ingredients:
1 1/2 lbs. turnips and/or rutabagas
salt and freshly milled pepper
2 TBLS butter or sunflower oil
1 TBLS finely chopped parsley
2 tsp chopped tarragon or thyme
2 TBLS snipped chives
1 garlic clove. minced
1/2 cup fresh bread crumbs browned in 1 TBLS butter or oil

Procedure:
1. Peel, then dice the turnips and rutabagas into 1/2-inch cubes.
2. Boil them separately in salted water until they’re tender-firm, about 12 minutes for the turnips and 20 minutes for the rutabagas. Drain.
3. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium heat, stirring frequently, until golden.
4. Toss with herbs and garlic, taste for salt, and season with pepper.
5. Remove to a serving dish and scatter the crisped bread crumbs over the top.

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Shaved Rutabaga & Turnip Salad with Scallions

Ingredients:
1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
Kosher salt
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley

Procedure:
1. Trim the root and stem ends from the rutabaga, peel it and cut it lengthwise into 1 inch thick
slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions. Toss and let sit for another 5 minutes.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.