All the talk this past week about rutabagas got me to looking for my
recipes. I haven't even put these in Mastercook yet. I've got 2 recipes
that I like and they are from the Dierbergs Cooking School. Both are way
easy and really delish. I have made both recipes. Eventually I'll get
around to adding my own variations but these are the original recipes.
Smashed Rutabagas and Carrots:
2 Rutabagas (2 1/2 lbs) peeled and cut into 1 inch chunks
1 Pound baby carrots
1 Medium onion, chopped
1/2 Cup milk
2 Tablespoons butter or margarine
1 Teaspoon dried thyme
1 teaspoon salt
Ground black pepper to taste, about 1/4 teaspoon
Place rutabagas in large saucepan with enough water to cover. Bring to boil
over medium high heat. Cover and reduce heat; simmer for 15 minutes. Add
carrots and onion; cover and bring water back to a simmer. Cook until
vegetables are very tender, about 20 minutes. Drain liquid. Place veggies
in large mixer bowl; beat on low until smashed. Add milk and butter, beat
until smooth or desired consistency is reached. season with thyme, s&p.
The Brussels sprout recipe calls for a roasting method I use quite often.
These sprouts are really good and the walnuts add a crunch.
Balsamic Roasted Brussels Sprouts:
1 Pound Brussels sprouts, trimmed and halved
1 Red bell pepper, seeded and cut into 1/2 inch pieces
3 Shallots, sliced
1 Tablespoon vegetable oil
1 Tablespoon balsamic vinegar
S&P to taste
1/2 Cup coarsly chopped walnuts
Place veggies on large foil-lined jelly roll pan. Drizzle oil and vinegar
over veggies; season with s&p. Toss to coat; arrange in a single layer.
Roast at 425 for about 15 minutes. Stir in walnuts. Roast until Brussels
sprouts are tender, about 5 minutes.
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