Tuesday, February 23, 2010

It's Rutabaga Week at Mill Valley!

What is a rutabaga? The rutabaga is a root vegetable resulting from the cross between a cabbage and a turnip. Sweeter than a turnip. A great winter comfort food. Can be used in any root vegetable recipe or try the recipes below.
Rutabaga Casserole with Apples
Cook Time: 30 minutes
3 cups peeled, sliced rutabaga
2 med. apples, sliced
1/2 cup brown sugar, packed
3 tbsp. butter
Cook rutabaga slices in boiling, salted water until just tender; drain. Place 1/2 of slices of rutabaga and 1/2 of apple slices in greased, 1 quart casserole. Sprinkle with 1/2 of brown sugar; dot with 1/2 of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes.

Rutabaga and Chopped Onions
1 rutabaga, diced ( 4-6 cups)
1 chopped onion
2 tablespoons butter
salt and pepper to taste.
Cook rutabaga and onion in a small amount of boiling, salted water until tender. Drain and mash; add butter, salt and pepper. Mash again. Serves 4-6.

Rutabaga in Cheese Sauce
Cook Time: 20 minutes
1/4 cup melted butter
1/4 cup flour
2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 large rutabaga, diced and cooked (4-5 cups diced) Cook diced in boiling salted water until just tender; drain
1/2 cup soft bread crumbs tossed with 1 tbsp. butter
Melt butter in a saucepan over low heat; stir in flour. Continue to cook and stir until smooth; gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until melted and sauce is smooth. Season with salt and pepper to taste. Place rutabaga in a shallow, lightly buttered baking dish; pour sauce over rutabaga. Sprinkle with buttered bread crumbs. Bake at 400 degrees for 15 -20 minutes. Serves 6.