Best 2 Turnip Vs Rutabaga Recipes

BAKED CARROTS, TURNIPS & RUTABAGAS

Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

Preheat oven to 350 degrees.
Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
In small bowl, combine remaining ingredients.
Drizzle over vegetables.
Cover vegetables with aluminum foil; bake 40 to 50 minutes.
Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO

Mashed Rutabaga (Yellow Turnip or Swede) and Potato image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

Provided by Engrossed

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 3/4 lbs rutabagas, peeled and quartered
1 1/2 lbs turnips, peeled and quartered
1 lb russet potato, peeled and quartered
4 tablespoons butter, melted (1/2 a cube)
1/2 cup whipping cream
salt & freshly ground black pepper, to taste

Steps:

Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
Drain well.
Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

Tips:

When selecting turnips, choose those that are small to medium in size, smooth and firm, with no blemishes or cuts.
Rutabagas, on the other hand, should be chosen based on their weight, with heavier ones indicating a higher density and sweetness.
Both turnips and rutabagas can be stored in a cool, dry place for several weeks.
To prepare turnips, peel off the skin and cut them into desired shapes. Rutabagas can be peeled and cubed or sliced.
Both vegetables can be roasted, mashed, or added to soups and stews. Turnips have a milder flavor and cook more quickly than rutabagas.
When cooking turnips, add them towards the end of the cooking process to prevent them from becoming mushy.
Rutabagas have a sweeter flavor and can be used in both sweet and savory dishes.
The greens of both turnips and rutabagas are edible and can be cooked like other leafy greens.

Conclusion:

Turnips and rutabagas are versatile root vegetables that offer a range of culinary possibilities. With their distinct flavors and textures, they can be enjoyed in various dishes, from hearty soups and stews to roasted vegetable platters. Whether used as a main ingredient or a supporting player, these vegetables add both flavor and nutritional value to any meal. So, the next time you're looking for a healthy and delicious addition to your recipe, consider incorporating turnips or rutabagas into your cooking. You won't be disappointed!