Rutabaga Recipes

1.  Rutabaga Casserole

Ingredients

• 4 rutabagas
• 4 carrots
• 2 tablespoons white sugar
• 2 tablespoons butter
• 1/8 cup milk

Directions

1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
2. Mash rutabagas with grated carrots, sugar, and butter.
3. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.

2.  Roasted Winter Root Vegetables

Ingredients

• 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
• 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
• 5 pounds carrots, peeled and cut into 2x1/2 inch pieces
• 3/4 teaspoon salt
• 1 1/4 cups vegetable oil
• 1/4 cup dried basil
• salt and ground black pepper to taste
• 1 1/4 cups chopped fresh parsley

Directions

1. Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
2. Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
5. Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

3.  Pasties

Ingredients

• 3 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoons salt
• 1 cup shortening
• 1 cup cold water
•  
• 1 pound boneless round or chuck steak, cut into 1-inch cubes
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• 1/4 rutabaga, cubed
• 1 carrots, diced (optional)
• salt and pepper to taste
• 6 tablespoons margarine

Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
4. Bake in preheated oven for 1 hour.