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Rutabaga, Pear and Turnip Gratin. Recipe | Courtesy of Alex Guarnaschelli. Total Time: 3 hours 45 minutes. 13 Reviews.
Directions. Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas ...
Directions. Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 ...
Preheat the oven to 375 degrees F. Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl.
1 pound peeled and chopped rutabaga. 1/2 stick, 4 tablespoons, butter. Salt. Freshly ground black pepper. 2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish.
Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes. Heat the cream in a small saucepan over medium heat. Drain the rutabagas and potatoes from the water and ...
Directions. Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and simmer for 45 minutes ...
Directions. Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat ...
Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain. Meanwhile, put the chicken stock and butter in a ...
Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 ...