Best 4 Rutabagas With Caramelized Onions Recipes
Rutabagas, often overlooked in the world of root vegetables, are a delightful and versatile addition to any kitchen. With a flavor profile that blends notes of turnip, cabbage, and a hint of sweetness, rutabagas can be transformed into a range of delectable dishes. One particularly enticing recipe pairs rutabagas with caramelized onions, creating a symphony of flavors that is both comforting and sophisticated. In this article, we will explore the best recipe for rutabagas with caramelized onions, guiding you through each step of the process to ensure a culinary masterpiece.
Here are our top 4 tried and tested recipes!
IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION
Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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).
HONEYED RUTABAGA WITH CARAMELIZED ONIONS
This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife.
Provided by Mercy
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
- Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat.
- Add rutabagas; sauté until heated through, about 10 minutes.
- Drizzle honey over.
- Gently stir in onions.
- Season with salt and pepper.
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
Categories Garlic Onion Potato Side Bake Casserole/Gratin Parsnip Winter Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
- Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
Tips for Making Rutabagas with Caramelized Onions:
- Choose small to medium-sized rutabagas, as they tend to be sweeter and have a more tender texture. - Peel the rutabagas thoroughly to remove any tough or bitter skin. - Cut the rutabagas into uniform-sized chunks or wedges to ensure even cooking. - To prevent the rutabagas from becoming watery, roast them at a high temperature (425°F or 220°C) for a shorter amount of time. - For caramelized onions with a deep, rich flavor, cook them slowly over low heat, stirring occasionally, until they become golden brown. - Add a splash of balsamic vinegar or white wine to the caramelized onions to enhance their sweetness and complexity. - For a crispy and flavorful topping, sprinkle some chopped nuts, such as pecans or walnuts, over the roasted rutabagas and caramelized onions. - Serve the rutabagas with caramelized onions as a side dish to roasted meats, poultry, or fish, or as a vegetarian main course.Conclusion:
Rutabagas with caramelized onions is a versatile and flavorful dish that can be enjoyed as a side dish or a main course. With its combination of sweet and savory flavors, this dish is sure to please even the most discerning palates. By following the tips and tricks outlined in this article, you can create a delicious and memorable meal that will impress your family and friends. So next time you're looking for a new and exciting way to prepare rutabagas, give this recipe a try.
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