Rutabagas… oh glorious rutabagas.
I feel that I wouldn’t do them justice if I wouldn’t, at least, tell you about how you can add them to savory meals that’ll enable you to benefit from their vast list of remarkable properties.
So let’s skip straight to the list of delicious foods with rutabagas, shall we?
Delicious and Healthy Rutabagas Recipes
1. Parmesan Mashed Rutabaga
- 1 rutabaga
- 2 tablespoons butter
- 1/4 cup cream
- 2/3 cup parmesan
- Toss the peeled and chopped rutabaga into a pot of boiling water.
- Let it cook for about 20 minutes.
- Then carefully drain all the water out, and start adding the butter.
- Mash it with anything you have at hand (like a fork or potato masher).
- Add the cream and parmesan, and flavor it with salt and pepper.
2. Healthy Rutabaga Fries
- 2 rutabagas (small, peeled), cut into ¼ inch slices
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat the oven to 425°F.
- Then mix the rutabagas with all the spices listed above and place them on a baking tray.
- Toss the tray in the oven for no more than half an hour, until the rutabaga fries get that slightly brown and gold cover.
You can also try experimenting with different condiments.
Another mouth-watering recipe is rutabaga with 2 tablespoons of finely chopped rosemary, salt to taste and ½ teaspoon of black pepper.
Every time you crave some French fries, I suggest you try these rutabaga fries instead… considering that one serving contains only 116 calories, as opposed to 287 calories for one portion of French fries. And they’re just as delicious as the real thing.
Sounds great, right?
Now, take a look at the next recipe:
4. Tarragon Chicken with Rutabaga, Leek and Peas
- 3 1/4 pounds whole chicken
- 3 rutabagas (peeled, cut into thick slices)
- 1 tablespoon chopped tarragon
- 1/3 cup frozen peas
- 3 1/2 tablespoons softened butter
- 1 tablespoon vegetable oil
- 1 leek (pale section only, thickly sliced)
- 1/4 cup dry white wine
- 1 crushed chicken bouillon cube
- 1 cup of water
- Preheat oven to 350°F.
- Meanwhile, separate the skin from the chicken meat.
- Then mix the butter with the tarragon and smear it all over the chicken breast.
- Now, take a large Dutch oven and add one tablespoon of oil.
- Heat it over medium-high fire and add the rutabaga.
- Let it cook for 2 minutes, and stir continuously until lightly browned.
- Add the leek, wine, crushed bouillon cube and 1 cup water.
- Bring to a boil then add the chicken.
- Transfer to oven and bake it for 50 minutes, give or take, until you see that the chicken gets that delicious brown color.
- Add peas and cook them for 4 minutes, until they become soft.
And there’s that. Let it cool and enjoy.
5. Rutabaga and Carrot Puree
- 2 rutabagas (peeled and cut into 1-inch pieces)
- 5 carrots (peeled and cut into 1-inch pieces)
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- Place the rutabaga and carrots in a large pot and fill it with water until it covers all the vegetables by one inch.
- Add water and bring to a boil.
- Once boiling, reduce the heat and simmer until vegetables become soft, for about half an hour.
- Take the vegetables from heat and drain the water.
- Now, from here on end it’s really easy: all you have to do is put the vegetables, butter, brown sugar, salt and cayenne in a blender and process until you get a very smooth and velvety texture.
Related: Healing Recipes with Cauliflower
6. Breakfast Rutabaga Rösti
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 rutabaga
- 1 onion
- 3 eggs
- coarse salt
- Peel the rutabaga and the onion and thinly slice them.
- Preheat the oven and add butter and oil, and once they’ve melted, add the onion slices and let them brown for a few minutes (approx. 10 min).
- Then take them out and put them in a small bowl.
- Now, this is my favorite part: in a pan, place one layer of rutabaga slices, then another of sautéed onions, and then another one of rutabaga slices.
- Cover the pan with a lid and leave it on medium heat for 15 minutes.
- Afterwards pour three whisked eggs on them and put the dish to the oven for 5 minutes. until the eggs become brown at the top.
- Season with salt and pepper.
So what do you think about it?
Will you give rutabagas a try in case you haven’t done so already?
I look forward to reading your replies and don’t forget to LIKE and SHARE.
To your health!