ISO: Recipes for rutabegas and/or turnips please!

[Varaile]

I am on a quest for recipes that use turnips and or rutabegas, but not potatoes. Ideally, I would like something to serve for T-day.

I have used the Roasted Root Vegetable casserole bake from Nov 00 (I think...it was in the issue with the Pecan Tassies) a couple times but it is time for a change.

Any ideas/suggestions/comments would be greatly appreciated!

TIA!

[Varaile]

Bump Ditty Bump Bump! :D ;)

[Chris415]

Varaile,
If you have the November 2002 issue of CL, they had tons of root vegetable recipes. Sorry I can't post any of them for you, I don't have Mastercook and my issue is at home! Hope this helps.
Chris

[muriel3002]

You can cook rutabagas and serve like mashed potatoes. Some spices to mash with might be nutmeg or mace. If you use stock for some of the liquid to mash with, you could add a small amount of sherry or Madiera.

[honeygirl1971]

Have you looked on Epicurious? It seems like BA usually has some root vegetable dishes in their November issue. I know I've seen some interesting ones in the past. The one this year has sweet potatoes, parsnips, turnips, rutabagas, and red onions in it and it looks FABULOUS. You could probably leave the sweet potatoes out, but I have a feeling you would lose something if you did. I'll post it if you want it anyway, just let me know.
:)

[honeygirl1971]

You might want to look at these:
http://www.epicurious.com/run/recipe/view?id=105738
http://www.epicurious.com/run/recipe/view?id=105820
http://www.epicurious.com/run/recipe/view?id=106009
:)

[Ohioan]

I like to put thinly sliced raw turnips into a salad -- or you can make them into a slaw with slivered carrots.

Matchstick turnips are also good in hearty stir-fry dishes, especially those with a base of hoisin or black-bean sauce.

Cheers,
Phoebe

[krissylou]

Last night I made the maple-glazed rutabagas in Nov. 2002 Cooking Light and they came out really well. Very simple to put together and nicely sweet.

KrissyLou

[Varaile]

Thanks everyone!

I just got my CL today :o :rolleyes: and saw all the root vegi possibilities!

I appreciate the extra links and suggestion to look on epicurious. I had forgotten about that source. :D :D

honeygirl1971, could you please post the sweet pot, rutabega, parsnip, turnip, and onion dish? That sounds like it could be really good!

TIA!

[honeygirl1971]

Yes, I will post it later tonight. I don't have the mag handy right now, but I will definitely post it later. I think I'm going to make it too. ;)

[honeygirl1971]

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
BA Nov. '02

10 servings

nonstick veg. oil spray
9 T olive oil
2 T plus 1 1/2 tsp chopped fresh thyme
2 T plus 1 1/2 tsp chopped fresh marjoram
2 lbs yams peeled, halfed lengthwise, then cut crosswise into 1 1/2 in. pieces
1 1/2 lbs carrots, peeled and cut into 3/4 in. rounds (4 cups)
1 1/2 lbs parsnips, peeled and cut into 3/4 in. rounds (4 cups)
1 1/2 lbs rutabagas, peeled and cut into 1/2 in. pieces (4 cups)
2 med red onions, peeld, root ends left intact, cut into 1/2 in. thick wedges
3 T balsamic vinegar
3 T chopped fresh parsley
2 tsp grated lemon peel
fresh parsley sprigs

Position 1 rack in top third and one rack in bottom third of oven and preheat to 425. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 T oil, 2 T thyme, and 2 T marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. (Can be made 4 hours ahead. Let stand at room temperature. If desired, rewarm in 350 degree oven abut 15 minutes, or microwave on high until heated through, about 6 mins, before continuing.)

Whisk balsamic vinegar, remaining 3 T oil, 1 1/2 tsp thyme, and 1 1/2 tsp marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

[newtricks]

If you have the Union Square Cafe cookbook, there is a recipe for mashed rutebagas with crispy shallots. Not light but very good. You don't actually need a recipe for them. Mashed rutebagas are made like mashed potatoes. And you slice some shallots and fry them in an inch of olive oil until brown and crispy. Drain and put on top of turnips. Yum. (You can fry the shallots ahead of time) Did I say Yum?

[greysangel]

Not light but this is delicious!


ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Filling
3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 14 1/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour

Biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk


For filling: Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)

For biscuit topping: Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.

Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

*Dried porcinis are available at Italian markets and many supermarkets.

Makes 6 servings.
Bon Appétit
January 2001

[Varaile]

Ooooo! :D :D :D I just looooove Fall!

Thanks everyone! The recipes and suggestions look delish! :cool:

[AltoAtHart]

I may be a little late posting this.. but I loooove parsnips, and personally I have found that the two best ways to prepare them, is to steam them and use a little butter. Or to shred them with carrots and cook in a bit of orange juice. I have never made them myself, but my mother prepared them both of these ways when I was younger.