2 cups mashed, cooked rutabaga
1 cup soft bread crumbs
1 Tbsp. sugar
¼ tsp. ground mace
1/8 tsp. ground ginger
¼ tsp. salt
½ cup milk
1 egg
1 Tbsp. butter, in small pieces
Combine mashed rutabaga with bread crumbs, sugar, mace, ginger, and salt. Beat milk and egg together; stir into rutabaga mixture. Pour into greased casserole dish and dot with butter. Bake at 350 degrees until top is lightly browned, about 45 minutes. Serves 2-3.
(From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce by Madison Area Community Supported Agriculture Coalition—1st edition)
Showing posts with label rutabaga. Show all posts
Showing posts with label rutabaga. Show all posts
SAVORY-SWEET RUTABAGA PUDDING
1 large rutabaga (about 2 pounds), peeled, diced into 2-inch pieces
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.) Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine. Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot. Serves 6 to 8.
(from Farmer John’s Cookbook by John Peterson)
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.) Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg. Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine. Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot. Serves 6 to 8.
(from Farmer John’s Cookbook by John Peterson)
APPLE-SAUCED RUTABAGA
2 1/2 lb. rutabagas, peeled, cut into 1/2 inch cubes
2 Tbs. butter, softened
1/2 c. heavy or whipping cream
3/4 c. Lemon-Rum Applesauce (recipe follows)
salt and freshly ground pepper
Cook the rutabagas in boiling salted water until very tender, about 30 minutes. Drain. Preheat the oven to 350 degrees. Mash rutabagas in the butter and cream until smooth. Beat in the applesauce. Add salt and pepper to taste. Transfer the mixture to a baking dish. Bake for 15 minutes before serving.
Lemon-Rum Applesauce
2 large green apples, peeled, cored, sliced
1/2 tsp. finely slivered lemon peel
1/4 c. packed brown sugar
1/8 tsp. ground cinnamon
1 Tbs. dark rum
Cook apple slices, lemon, sugar, and cinnamon in a medium saucepan, covered, over low heat. Stir occasionally, until tender about 30 minutes. Mash until smooth. Stir in the rum and butter.
(Greene on Greens by Bert Green)
2 Tbs. butter, softened
1/2 c. heavy or whipping cream
3/4 c. Lemon-Rum Applesauce (recipe follows)
salt and freshly ground pepper
Cook the rutabagas in boiling salted water until very tender, about 30 minutes. Drain. Preheat the oven to 350 degrees. Mash rutabagas in the butter and cream until smooth. Beat in the applesauce. Add salt and pepper to taste. Transfer the mixture to a baking dish. Bake for 15 minutes before serving.
Lemon-Rum Applesauce
2 large green apples, peeled, cored, sliced
1/2 tsp. finely slivered lemon peel
1/4 c. packed brown sugar
1/8 tsp. ground cinnamon
1 Tbs. dark rum
Cook apple slices, lemon, sugar, and cinnamon in a medium saucepan, covered, over low heat. Stir occasionally, until tender about 30 minutes. Mash until smooth. Stir in the rum and butter.
(Greene on Greens by Bert Green)
MASHED RUTABAGA AND POTATOES
3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.
(from www.southernfood.about.com)
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley, if desired. Serves 6 to 8.
(from www.southernfood.about.com)
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