Top Rated Rutabaga Recipes

Lamb T-Bone with Rutabaga Dauphinoise
This hearty dish, created by Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., uses a cut of lamb that is similar to a traditional T-bone steak. Mint pesto adds a brightness of flavor and vibrant color, while the dauphinoise (a twist on a gratin) includes starchy rutabagas as a base. Click here for the From Idea to Plate: Developing a Recipe story.
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5

Blackened Wahoo Medallions with Tomato Vinaigrette
Served with rutabaga purée and braised red Russian kale, this wahoo recipe is a complete and balanced dinner for four. Wahoo, also known as ono, is a fish found off the coast of Hawaii and also in the Caribbean, and has a firm white flesh with mild flavor.
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4.4

Prime Rib Roast with Potato and Rutabega Gratin and L’etolie’s Steak Sauce
An alternative to turkey is this wonderful prime rib roast served with potato and rutabaga gratin and L’Etoile steak sauce. A hearty option for any holiday menu, the rib roast is served with L’Etoile’s signature steak sauce and addicting potato and rutabaga gratin on the side.
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4

Bill Telepan’s Simple Chicken Soup
It’s been said that chicken soup contains anti-inflammatory properties that may help prevent a cold’s miserable side effects. We also add beans (which my family loves) for a little protein boost. So there’s a ton of nutritional value in this soup. — Bill Telepan, owner of Telepan restaurant and executive chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.Click here for more chicken soup recipes.
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4

Winter Vegetable Casserole and Herby Stuffing Bites
This colorful casserole from Vicky’s vegetarian and gluten-free food blog makes root vegetables as attractive as summer’s best produce. As an added bonus, she tops the casserole with herbaceous bites of stuffing made with almonds. Click here for more of our best casserole recipes.
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4

Tuscan Kale
Ribollita is a classic Tuscan soup traditionally made with leftover minestrone thickened with chunks of stale bread. This version is something quite different, and it’s based entirely on the one they serve at Ristorante Da Delfina, a wonderful ristorante in a tiny village nestled in the hills just outside Florence. The first time I ate it, I didn’t know what to expect, and since I am not a soup person, I was pleasantly surprised to discover that they’d turned the soup into something wholly un-soup-like that I could eat with a knife and fork. The way we make it, after cooking off the liquid, we thicken the soup with bread, chill it, and then shape it into patties that are pan-fried in olive oil. We serve it as an antipasto, but it could be a side dish or if served with a green salad, a light meal. I often recommend it to vegetarians, and to make it vegan, just omit the Parmigiano rind. One of our inveterate recipe testers, Tracey Harada, tested this recipe about eight times to get the flavors perfect. Cavolo nero, a variety of kale, is one of the defining ingredients of any ribollita. Click here to see Nancy Silverton's Thanksgiving Dinner.
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4

Thanksgiving Turkey
When the food magazines come out the month before Thanksgiving, all you see on the covers are the huge, golden brown, perfect-looking turkeys. I have trouble believing that they taste as good as they look. Turkeys have a variety of different muscles that require different cooking methods to be served at their peak. As a chef, I prefer to break down my turkey and serve each part at the height of its flavor rather than carry a whole bird to the table. So I’ve broken it down for you here.The drumsticks are smoked and then roasted for maximum tenderness and flavor. The thighs and wing flats are braised with a white mirepoix until they are so tender and juicy they practically melt in your mouth. Finally, the breasts are injected with a flavorful marinade made with mayonnaise. I love this technique because the mayonnaise doesn’t liquefy and run out of the meat; it stays in there throughout the marinating period and oven time, so you end up with moist, juicy, perfectly seasoned white meat. This is one turkey dinner that is much more than the sum of its parts.HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio
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4

Chicken and Rutabaga Stew
Rutabaga is a root vegetable that most people probably don't cook on a regular basis. I know this was my first time using the vegetable, which to me, looked like an overgrown turnip with brown skin. Not beautiful, I know, but I was curious to find out if it tasted better than it looked. It turned out to be an interesting departure from the stew standard — the potato. It's relatively mild in flavor and I left it a little bit of crunch to give the stew texture. All in all, I think it's a vegetable I'd like to try again — and the fact that it's dirt cheap is a plus, too.
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3.5

by
Sweetiebarbara
Plain, simple and delicious. Guests have the option of mashing them in with their potatoes, on the side, or (yuck... rutabagas!!!) not at all. To me, it is not Thanksgiving or Christmas without them.
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Cyber Kitchen
Rutabaga- Rutabaga Custard Pie
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by
Cyber Kitchen
Rutabaga- Rutabaga Teriyaki
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Rutabaga Puree recipe. Ready In: 1 hr Makes 6 servings 37 per serving Ingredients: rutabaga (swede), sweet potatoes, or yams, cayenne pepper, milk, skim, (non fat) powder, parsley leaves
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