MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS
Make and share this Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots recipe from Food.com.
Provided by Millereg
Categories Grains
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1028.5, Fat 109.3, SaturatedFat 29, Cholesterol 77.2, Sodium 1262.1, Carbohydrate 13.1, Fiber 1.7, Sugar 3.5, Protein 3.8
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the 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. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
MASHED RUTABAGAS
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
MASHED RUTABAGAS
Make and share this Mashed Rutabagas recipe from Food.com.
Provided by mightyro_cooking4u
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310.6, Fat 31.3, SaturatedFat 12.2, Cholesterol 53.8, Sodium 513.2, Carbohydrate 0.4, Protein 6.6
MASHED RUTABAGAS
This dish won't pass for potatoes, but it tastes goodand is good for a low carb diet. It is good topped with meat gravy or sauce.
Provided by cookin mimi
Categories Vegetable
Time 55m
Yield 4 cupsservings, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Peel rutabagas and slice thinly.
- Put in medium saucepan and cover with water.
- Boil until tender, 30-45 minutes.
- Mash then add sour cream, margarine and salt
- Eat and enjoy.
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
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 RUTABAGAS WITH BACON
Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!
Provided by Laura Fields
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
- Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
- Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 10.6 g, Cholesterol 19.7 mg, Fat 10.4 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 169.6 mg, Sugar 7.2 g
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Provided by Moira Hodgson
Categories dinner, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a saucepan, heat the oil with three tablespoons of butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots, and cook them until they are a rich golden brown, 30 to 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 them 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 one-inch chunks. Put them in a saucepan with water to cover and one teaspoon of salt. Bring to a boil and simmer covered, until the turnips are easily pierced by a paring knife, about 35 minutes.
- In a separate saucepan, heat the milk and the remaining six tablespoons of 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 one teaspoon salt and the pepper and reheat, stirring, over medium flame. Serve piping hot, sprinkle generously with crispy shallots.
Nutrition Facts : @context http, Calories 711, UnsaturatedFat 51 grams, Carbohydrate 15 grams, Fat 73 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 19 grams, Sodium 538 milligrams, Sugar 9 grams, TransFat 1 gram
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