Ultimate Daniel Fast

You are here: Home / Archives for rutabaga recipes

rutabaga recipes

Mashed Rutabaga

By

Mashed Rutabaga

Mashed Rutabaga

The rutabaga, sometimes called a yellow turnip, is not the most attractive vegetable on the stand. You might even call it ugly. However, you should give it a chance, especially considering how nutritious it is.Rutabagas are high in vitamin C and fiber. They're also a good source of potassium and calcium. Their unique flavor is sure to win you over, especially in when you combine rutabagas with the sweetness of coconut milk, as in this featured recipe.
No ratings yet
Print Recipe
Course Side Dish
Servings 6
Calories 126 kcal

Ingredients
  

  • 2 large rutabagas, about 2 pounds, peeled, cubed (about 6 cups)
  • 1 cup coconut milk
  • 1/4 teaspoon salt

Instructions
 

  • Place rutabaga in a large saucepan with about 8 cups water. Bring to a boil. Reduce heat, and cover. Simmer 30-40 minutes, or until softened. Drain in a colander.
  • Add coconut milk, and mash with a potato masher until desired consistency. Stir in salt, and serve.
  • Yield: 6 servings (serving size: about ½ cup)

Notes

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 3gFat: 6gFiber: 3gSugar: 11gCalcium: 8mg

Oven-Baked Rutabaga Fries

By

Oven-Baked Rutabaga Fries

Oven-Baked Rutabaga Fries

Rutabagas usually get ignored in the produce section. They're not bright and colorful like bell peppers or tomatoes, so most people don't even notice them on the shelf. They have an odd shape and don't look very appetizing at all. However, this "Swedish turnip," as it is sometimes called, will surprise you with its unique flavor and sweet taste.
A rutabaga (roo-tuh-BAY-guh) is a root vegetable with yellowish, orange skin and can be eaten raw or cooked. It's a popular staple food in Sweden, Finland, and Norway, where the long winters are ideal for growing root vegetables and not much else. A rutabaga is most often eaten mashed – sometimes with potatoes and carrots – or baked into casseroles. It's also featured in many Scandinavian soups.
The next time you're grocery shopping, don't just resort to the same vegetables you eat all the time. Try something different. Put one or two rutabagas in your cart, and make this simple recipe for Daniel Fast friendly fries.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 -1½ pounds rutabaga, peeled
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees. Cut rutabaga in half, and place the two halves cut side down. Slice rutabaga vertically into 1/2-inch-thick chips, and then cut into fries about 1/8-inch thick and 3-4 inches long (or whatever size you like).
  • Transfer fries to a large bowl. Add olive oil, salt, and pepper. Stir to coat. Place on an 11 x 17-inch baking sheet that has been covered with parchment paper or rubbed slightly with olive oil (you can also use a silicone mat). Bake 15 minutes. Flip, and bake another 12-15 minutes, or until rutabaga fries are slightly browned.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Add dried, crushed rosemary and/or garlic powder for seasoning.
  • Rutabaga fries don't have the crunchy texture of regular fries, but they're still tasty.

 

Roasted Root Vegetables

By

roasted root vegetables

 Roasted Root Vegetables

Roasting root vegetables highlights their intense flavors. Popular roots are potatoes, onions, and carrots, but this recipe includes two lesser-known root vegetables, parsnips and rutabaga. You'll love the tantalizing taste of this Daniel Fast side dish.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat.
  •  Spread out on two large baking sheets, being careful to spread the pieces out so that they don't overlap. Roast 15 minutes, stir, and return to oven.
  • Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture.
  • Yield: 8 servings (serving size: about 1 cup)

Notes