As I meander along the 317, past large tree lined hills full...
Steamed or boiled Rutabaga
(or turnip): First Steam the rutabagas, 1/2 inch cubes will take 30-35 minutes. (boil the rutabagas in 1/2 inch cubes: it will take 20-25 minutes)
*In Butter : Prepare as above and roll in melted butter. Season to taste with S & P and finish with chopped fresh herbs. You can combine rutabaga with turnips if you like.
*With Onions in Broth : Steam or boil rutabaga or turnips to just barely tender. Cool and slice. Sauté sliced onions (1/2 cup per pound of roots)(or leeks, or green garlic, or…) In 1 T butter until wilted. Lightly sprinkle onions with flour, cook together for 2 minutes, remove from heat, and stir in beef or chicken broth (1/4 cup per pound of rutabaga/turnips), return to heat, season, and fold in drained roots. Cook together until just tender. Add more broth if needed.
*Mashed Rutabaga : Mash or puree 2 pounds rutabaga or turnips with 2 T butter and 2-3 T sour cream or heavy cream (optional). Season with Salt an Pepper. Another option: combine with mashed potatoes.
Raw Rutabaga Salad
- 1 whole rutabaga, peeled
- 1 orange
- 1/4 cup raisins
Grate the rutabaga on a mandolin or large side of a grater, put the strips to a bowl. Peel the orange and cut it into 2 cm (about 2/3 inch) wide pieces and mix the juicy pieces with rutabaga. Add some raisins. Vegan, healthy, crunchy, and juicy.
Roasted Honeyed Rutabagas
For each large rutabaga: peel and cut into 3/4 inch pieces (approx). Melt 3 T butter with 3 T honey in a medium saucepan, (can use a very light oil such as safflower if you’re either vegan or just trying to live without butter).
Toss the turnips with the butter/honey in the same pan, then arrange in one layer in a large jelly roll pan and bake in the oven (400 degrees) for 15 minutes, then stir with a long wooden spoon, and continue baking until golden brown and looking yummy and ready to eat.
Source: Mariquita Farm
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