Rutabaga

susioryan

I have a ton from a CSA and I am stumped. Good ideas anyone?

crzyone

Share with me!!!!!!!!!!!!!!!!!!!!!!!

I love rutabagas!!!!

I love them raw. Peel and slice and eat in salad or just as a snack by themselves. They are very crunchy!

I peal and cut into about one inch cubes, boil until soft with a bit of salt and eat, especially with some cornbread crumbled into the pot liquor!!!

Slice and steam in a veggie steamer. I have a steamer and I just put all different kinds of veggies in there at one time; rutagagas go well in there too.

Some people like a bit of vinegar on theirs. I like a tad of butter.

They are similar to turnips so are an acquired taste for most people.

I love them best raw!!!!!

rf1170

I usually bake them - though I'm going to try them raw after that glowing recommendation from crzyone! Last year I made a dish something like this: http://theslowcook.blogspot.com/2008/04/rutabaga-souffle.html

I like the flavor, so I think they're good any way that you'd prepare potatoes (boiled, baked, roasted, etc.), but their flavor can be a bit strong (they're a member of the cabbage family, so they have that snappy, kind of peppery taste). If you don't love it, try mixing half rutabaga with half potato or turnip, and use plenty of fat (butter, eggs, cheese) to smooth it out.

That said, there's only so much rutabaga one person can eat - this is a "get your Eastern European family through the winter" kind of food, because they're so hardy and SO. HUGE. Good luck!

DHalaby73

Rutabaga Pie



Makes 14 wedges, about 2" at the wide end.

Ingredients

For the crust:

2 cups all-purpose flour
1/4 pound cold butter (1 stick), cut in half-inch dice
1/4 cup vegetable shortening
1/4 teaspoon salt
1 teaspoon sugar
6 tablespoons icewater
For the filling:

1 1/2 cups cooked & puréed rutabaga
1 cup granulated no-calorie sweetener, such as Splenda
1/4 cup light molasses
2 eggs, beaten with a fork
1 1/4 cups light cream
1/2 tsp ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla
Whipped cream for topping (optional).

Method

Make the crust:

1. Place the flour, butter, shortening, sugar and salt in the bowl of a food processor and process briefly, until mixture looks like coarse corn meal.

2. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess.

3. Place the dough in a plastic food storage bag. Working through the bag, quickly press the dough into a ball, then refrigerate dough for at least an hour. (May be frozen at this point for future use.)

4. Roll the ball out to about 1/8" thick on a floured board. Butter the pie plate and line with the dough, trimming the edges even with the top of the pie plate. Refrigerate or freeze if not using immediately.

Make the filling:

1. Place all of the filling ingredients in a large bowl and beat with a spoon or a hand mixer until well-blended.

2. Pour the filling into the unbaked pie shell. (If the pie shell was refrigerated or frozen, allow it to come to room temperature before filling.)

3. Bake in a preheated 450º oven 15 minutes, then lower the temperature to 350º and bake until the filling is set (tester comes out clean), about 40 minutes.

Allow to rest at least five minutes before slicing and serving. Serve warm or at room temperature. May be made a day ahead of time and refrigerated. (Allow pie to come to room temperature or heat gently in the oven before serving.)

Nutritional Estimate: Per slice (2" at wide end, about 14 per recipe). Per serving: 196 Calories; 18 g Total Carbs; 0 g Dietary Fiber; 5 g Sugars; 12 g Fat; 58 mg Cholesterol; 201 mg Sodium; 3 g Protein. Weight Watchers: 5 points.