Rutabagacake Recipes

Steps:

• In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
• Cream together.
• Sift together dry ingredients and add to creamed mixture.
• Drain pineapple reserving juice for glaze.
• Fold pineapple, nuts, rutebagas and coconut into batter.
• Pour into bundt pan that has been well greased and dusted with flour.
• Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
• Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
• When completely cool, top with pineapple glaze.
• TO PREPARE GLAZE:.
• Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.

Steps:

• Cream shortening. Add sugar and cream well. Add eggs, one at a time, beating well after each. Add rutabaga and mix well.
• Sift flour, salt, soda, baking powder and spices together. Add alternately to creamed mixture with milk, beginning and ending with dry ingredients. Add nuts and mix well.
• Bake in a greased and floured 9 inch square cake pan for 45 to 50 minutes or until it tests done. Frost with Lemon Butter Icing.
• To make icing, cream butter and 1 cup of the icing sugar until fluffy. Add remaining sugar and lemon juice and rind alternately, beating until smooth.

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.

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

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.

Steps:

• Cut rutabaga into thin noodles using a spiralizer.
• Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
• Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

Steps:

• Boil the rutabagas in water until tender. Drain and mash.
• Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
• Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.

Steps:

• Carefully peel wax and skin from rutabagas.
• Slice into 1/2 inch rounds.
• Place stack of rounds on board and dice into 1/2 inch cubes.
• Bring water, rutabagas, and salt to a boil.
• Simmer gently 45 minutes to one hour.
• Drain and serve in warmed covered dish.