GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
LEMON-PAPRIKA TILAPIA WITH POTATO-RUTABAGA MASH
Provided by Bon Appétit Test Kitchen
Categories Potato Sauté Quick & Easy Low Cal High Fiber Dinner Lemon Tilapia Rutabaga Boil Paprika Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes and rutabaga in medium saucepan. Add enough cold water to cover by 2 inches; sprinkle generously with salt. Boil until vegetables are tender, about 18 minutes. Drain; return vegetables to pot. Stir over medium heat 1 minute to dry out slightly. Add 4 tablespoons butter; mash to coarse puree. Stir in warm milk. Season to taste with salt and pepper.
- Sprinkle tilapia fillets with salt and pepper and 1 teaspoon paprika. Melt remaining 2 tablespoons butter large skillet over medium-high heat. Add fish and cook until just opaque in center, about 2 minutes per side.
- Divide potato-rutabaga mash among plates. Place fish alongside mash.
- Add shallots to skillet and sauté until beginning to soften, about 2 minutes. Add white wine and boil until reduced by about half, about 3 minutes. Add parsley, whipping cream, lemon peel, and 1/2 teaspoon paprika; stir until thickened to sauce consistency, about 1 minute. Season sauce to taste with salt and pepper. Spoon sauce over fish and potato-rutabaga mash.
MASHED RUTABAGAS AND POTATOES
Make and share this Mashed Rutabagas and Potatoes recipe from Food.com.
Provided by JackieOhNo
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
- Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
- Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.
MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK
Categories Milk/Cream Dairy Potato Side Thanksgiving Vegetarian Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
- Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
- Transfer potatoes to bowl. Sprinkle with green onions and serve.
MASHED POTATOES AND RUTABAGA
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams
FLUFFY SEAFOOD FRITTERS
I have always relied on fritters to use up any leftover ingredient. This is quick and simple using basic ingredients. Serve with wedges of lemon
Provided by An_Net
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
- Stir fish (or prawns) into batter.
- Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
- Turn and cook other side.
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