Rutabagas

Tonight we are having rutabaga with an apple stuffed pork loin and Arugula salad on the side. I am going to try something new with the rutabaga. I am going to peel and cube it and boil until nearly tender, then I am going to saute it in olive oil and herbs. I will let you know how it turns out.

Ok the rutabaga actually turned out great. Probably one of my favorites for rutabaga so far so here is the recipe.


Sauteed Rutabaga

1 large rutabaga, peeled and cubes into about 1/2 square pieces
salt, pepper, ground nutmeg
3 tblspoons of butter

Boil the rutabaga in water until tender about 20 minutes. Drain. Heat the butter in a
saute pan and add the cooks rutabaga cubes. Saute about 5 minutes until they start to brown and carmelize. Using a spatula gently turn and continue sauteing until brown on all side. Season with ground nutmeg, salt and pepper.

Here is the rutabaga that we picked for dinner. The added benefit of growing your own besides the obvious freshness is that there is none of that pesky wax on the outside so you can compost all of the peelings. This Rutabaga was about 5 inches long with a 3-4" circumference. It served 4 easily.








More Rutabaga Recipes:

Rutabaga Gnocchi

1 large rutabaga roasted and peeled and mashed (you can also boil it)
1 cup ricotta
½ cup grated asiago
Salt, grated nutmeg and a pinch of ground allspice
1 egg
Flour to make a soft dough - about 2 cups
Mix first 4 ingredients, make a well and add egg. Add flours ½ cup at a time until a soft dough forms.
Divide into 4 sections and roll out each section into long coil. Cut small pieces on a diagonal about ½ to 1 inch long.
Freeze pieces.
To cook bring large pot of water to boil, drop frozen gnocchi in and cook a couple of minutes until they float to the top. Drain and add sauce

Sauce:
3 tablespoons butter melted
½ cube knorr chicken bouillon
3 tablespoons flour
Chopped herbs such as chervil
about 1 cup Chicken Stock
1/2 cup cream or half and half
Make roux with butter and flour
Add chicken broth until slightly thick and add cream until sauce consistency.
Season with salt and pepper, and ground nutmeg

Pasty's - meat pies with Rutabaga, carrot and potato

Pastry
3 cups flour
3/4 cup butter
1 1/2 tsp salt
6 tbspoon ice cold water

In food processor with dough blade add flour, salt and butter cut into small pieces. Process until large crumbles form. Slowly add the ice cold water while processing until the dough starts forming into a ball. Remove and sahpe into a disk - wrap with plastic wrap and chill for at least 30 minutes.

Filling
1 lbs of beef (chuck, tenderloin, tips) raw. I usually buy a whole tenderloin and cut off and save the skinny end for this purposes since they don't make nice steaks.
1 onion chopped
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 1/2 cups grated rutabaga
salt, pepper, grated nutmeg for seasoning

6 teaspoons butter

Process the beef until a ground consistency ( you can use ground sirloin), add with all the other ingredients except butter into a large bowl and mix. Divide the dough into 6 pieces and roll each into 10 inch rounds on a lightly floured surface. Put 1 1/2 cups filling on each round. Fold over and crimp the edge to look like a large turnover. Transfer to a lightly greased baking sheet and cut 3 slits in each pasty. Insert 1/3 tsp in each slit. Bake at 350 for 1 hour.