Mashed Rutabaga Yellow Turnip Or Swede And Potato Recipes

Steps:

• Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
• Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
• Drain well.
• Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

Steps:

• Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
• Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
• Combine hot rutabaga and hot potatoes.
• Mash or beat together with butter, salt and pepper to taste.
• If mixture is dry, beat in a little hot milk to obtain the consistency you like.
• Serve sprinkled with parsley.

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.

Steps:

• Cover the rutabaga and potatoes with cold, generously salted water in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are fork-tender, about 30 minutes.
• Drain the vegetables and return to the pot over low heat. Stir in 8 tablespoons butter. Mash with a potato masher, ricer or food mill until smooth, adding the warm half-and-half and 2 teaspoons salt. Keep warm while preparing breadcrumbs.
• Melt the remaining 4 tablespoons butter with the olive oil in a large skillet over medium-high heat. Add the lemon zest and scallions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and breadcrumbs and cook over medium-low heat, stirring until evenly toasted, 3 to 4 more minutes. (If the breadcrumbs toast too quickly, reduce the heat.)
• Transfer the mashed vegetables to a large shallow platter and sprinkle with the breadcrumbs just before serving. Garnish with scallion slices. (To curl them, julienne whole scallions and place in ice water.)

Steps:

• Slice the shallots crosswise into very thin rings.
• In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
• Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes; stir the shallots occasionally while they are cooking to make sure they brown evenly.
• Remove the shallots from the oil with a slotted spoon and drain on paper towels.
• Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
• Serve the shallots at room temperature.
• Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.
• Place them in a saucepan with water to cover and 1 teaspoon of salt.
• Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
• In a separate saucepan, heat the milk and 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.
• Drain the turnips, and puree (in several batches, if necessary) in a food processor.
• With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
• Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
• Serve piping hot, sprinkled generously with crispy shallots.

Steps:

• Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
• Season with salt, pepper and brown sugar.
• Serve hot.

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.

Steps:

• Wash and cut streak-o'-lean to your liking. Cook's note: You can use ham hocks, smoked wings or even cut up bacon. Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes.
• Cook's note: The water will cook out, so it might be necessary to add more during cooking.
• Peel rutabagas and cut into 1/2-inch slices, then cut into cubes. Add rutabaga to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes. When done remove some water from the pot. Mash, add butter and season, to taste.

Steps:

• Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
• Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
• Stir in the caramelized onions, taste and adjust seasoning.
• Serve piping hot (reheat in the oven if necessary).