Sauteed Yellow Turnips Swede Or Rutabaga 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:

• 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:

• 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).

Steps:

• Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
• Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.

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.