I grew up eating mashed carrots/turnips. Once the carrots and turnips are cooked (you can roast or steam), gently mash together and add a little butter, salt and pepper. That's all you really need and it's a good fall side!
Here’s a recipe we used for rutabaga when I was growing up. Peel, boil & mash rutabaga and regular potatoes in equal proportions with salt, pepper & butter. Add applesauce to taste & serve with any roasted meats. Simple & delicious.
I steam chunks of rutabaga, parsnip, carrot and an onion cut in half until all is easily pierced with a knife tip. Then puree (food processor) with an egg, dash of heavy cream, salt, pepper, nutmeg. Scrape into a greased pie plate, swirl some ridges into the top with a spoon and bake at 400 until slightly puffed and showing bits of brown on the ridge edges.
rutabagas and turnips, any cooked dish or soup like potatoes. rutabagas take longer to cook, turnips same as reds or golds. we love fried potatoes/turnips. slightly sweeter. yum
Ali, I have grown up eating rutabagas. We always treat them like mashed potatoes with butter, cream, salt and pepper.
I am also reminded of Ottolenghi’s roasted eggplant with buttermilk sauce and pomegranate seeds. I think any roasted root vegetable could benefit from this sauce. Happy cooking!
If those are the small white ones, I cut off the ends, top and bottom, slice them into small bite-sized pieces, sauté them in a fat of choice, then when they are busy caramelizing, I add some salt and some vinegar, also of choice. They are delicious!
Yum! These turnips are actually long and slender, but I'm sure the same preparation will work, and their shape will make for easy dicing. Thanks for sending!
I grew up eating mashed carrots/turnips. Once the carrots and turnips are cooked (you can roast or steam), gently mash together and add a little butter, salt and pepper. That's all you really need and it's a good fall side!
I second this! Delicious!!
Sounds so good, and even though I tend to roast everything, I feel like I would really love steamed preparation here.
Here’s a recipe we used for rutabaga when I was growing up. Peel, boil & mash rutabaga and regular potatoes in equal proportions with salt, pepper & butter. Add applesauce to taste & serve with any roasted meats. Simple & delicious.
Oh I love this! My mother-in-law always makes mashed rutabaga for Thanksgiving, and I love the idea of adding both potatoes and applesauce.
I steam chunks of rutabaga, parsnip, carrot and an onion cut in half until all is easily pierced with a knife tip. Then puree (food processor) with an egg, dash of heavy cream, salt, pepper, nutmeg. Scrape into a greased pie plate, swirl some ridges into the top with a spoon and bake at 400 until slightly puffed and showing bits of brown on the ridge edges.
Yum!! This sounds amazing and also like a wonderful side dish for any of the upcoming holidays. Love.
rutabagas and turnips, any cooked dish or soup like potatoes. rutabagas take longer to cook, turnips same as reds or golds. we love fried potatoes/turnips. slightly sweeter. yum
I can't believe I've never tried frying turnips! So excited for dinner tonight.
Ali, I have grown up eating rutabagas. We always treat them like mashed potatoes with butter, cream, salt and pepper.
I am also reminded of Ottolenghi’s roasted eggplant with buttermilk sauce and pomegranate seeds. I think any roasted root vegetable could benefit from this sauce. Happy cooking!
This is what my mother-in-law does, and I've always loved it. I do not know of that Ottlolenghi sauce! But I just found it and definitely recognize the photo and it looks and sounds divine: https://www.epicurious.com/recipes/food/views/eggplant-with-buttermilk-sauce-365110
Rutabaga soup with smoked paprika croutons.
Yum!
I've been adding a turnip to stir fry when I make it. It is nice :)
Smart!
Curious. Do you ever use honeynut squash in place of butternut?
Yes!
If those are the small white ones, I cut off the ends, top and bottom, slice them into small bite-sized pieces, sauté them in a fat of choice, then when they are busy caramelizing, I add some salt and some vinegar, also of choice. They are delicious!
Yum! These turnips are actually long and slender, but I'm sure the same preparation will work, and their shape will make for easy dicing. Thanks for sending!