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Aargh, root vegetables

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Hi,
I have an overabundance of rutabagas and turnips. I've roasted the rutabagas with good success, but I'm wondering if anyone has a good recipe that combines the two. Thanks in advance!

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    farmersdaughter

    How about making a mixed root vegetable mash, and mixing the two with carrots, sunchokes, celery root or plain old potatoes? Top it with some fried shallots or some white truffle oil.

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    1. re: farmersdaughter

      Mash chucks of them and some apples and pototoes and you have a version of Himmel und Erde (Heaven and Earth), an old and delicious German dish.

    2. You can peel them and cut them nto french fry strips, toss w oil, s&p and spices, roast and yum -Good luck!

      1. You could also dice and roast, they do cook about the same time. But the tastes are so different, I question whether combining just the two is fair to either.

        To me, rutabaga goes better with potato, sweet potato, carrot, parsnips, and other starchy vegetables. While, turnip goes better with lighter vegetables like celery, celery root, brussels sprouts, fennel bulb, and so forth.

        1. I love to mash turnips and potatoes together. The turnips lighten the potatoes a bit and add a nice flavor. You can use chicken broth instead of milk but don't forget the butter! You can take leftovers and make potato-turnip pancakes or shepherd's pie.

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            absurdnerdbird

            I have made a gratin with turnips, rutabagas, and parsnips: Peel and slice veggies, boil until slightly tender, butter a casserole/baking dish and layer veggie slices, flour, cheese (swiss/gruyere), salt, pepper, (nutmeg?), add heavy cream. Pretty good.

            1. I got this recipe from the General board a long time ago, and I apologise that I don't remember who posted it - especially because it has become such an old favourite:

              Dice evenly and combine equal parts of:
              turnips
              carrots
              potatoes
              fennel bulb
              parsnip

              Toss with olive oil, salt/pepper, and roast at 400F until browned and lovely.

              You might play around with the proportions, and substitute rutabaga for parsnip. But the carrot and fennel bulb were a very nice counterpart to the other root vegetables. Or maybe add a sweet yellow beet into the mix?