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Video: Rutabaga Recipes
2023 Author: Sebastian Paterson | [email protected]. Last modified: 2023-11-26 20:34
Original and delicious recipes from the now rarely grown rutabaga vegetable
How many times, passing by my garden, local residents, looking at the green cut-out, spreading leaves of plants spreading on the beds, asked in surprise:
- And what is it?
- Rutabaga … - I answered.
And in response, I almost always heard the same thing: "Is it tasty?" … And, shaking their head, they added: "Is it worth such nonsense to take a place in the garden?"
Such dialogues indicate that rutabaga is now a vegetable of the cabbage genus, thoroughly forgotten. Therefore, it is not without reason that almost no one cultivates this plant in the surrounding villages and in their summer cottages.
However, such inattention to the swede does not detract from its merits. Indeed, it contains 5-10% sugars, 0.6% proteins, 0.2% fat, 8.8% nitrogen-free extractives, vitamin C, which is not destroyed even during cooking.
Despite the obvious advantages of rutabaga, I have not found a single recipe related to this vegetable, although I have looked through many new culinary literature and publications in the press in recent years. But many nutritious and delicious dishes can be made from rutabagas using old recipes. I suggest several of them …
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After peeling 2-3 large rutabagas, cut into small rectangular pieces, wash. Dissolve 1.5-2 tablespoons of cow oil or 3-4 tablespoons of vegetable oil in a saucepan, fry 1 tablespoon of flour in it, stir; dilute 2.5 cups of meat or mushroom broth, let it boil and cover with a lid. Cook until the swede is tender. Serve with chopped parsley.
Peel 1 kg of swede, cut into pieces, cover with hot water and let stand for 10-15 minutes. Then drain the water, put the rutabagas in a saucepan, cover with boiling water and cook until soft. After that, pass the rutabaga through a meat grinder, salt, drive 4 eggs into it, put 2 tablespoons of melted butter, crushed white crackers (200 grams), nutmeg and beat it all well. From the resulting mass, mold cutlets, sprinkle with breadcrumbs and fry in oil.
Prepare sauce for cutlets: put washed raisins (glass) in a saucepan, pour 2-3 cups of water, add 2 tablespoons of oil, half a glass of sugar and cook for 15 minutes (from the moment of boiling), then add half a glass of sour cream, a tablespoon to the sauce flour, stir and boil.
Buckwheat porridge with rutabaga
Peel 500 grams of young rutabagas, wash, grate, put in a pan with oil and fry, stirring often. Wash 300 grams of buckwheat, drain the water, and mix the cereal with fried rutabaga, put in a saucepan and cook until the porridge thickens. Then put butter, sugar, salt in the porridge, mix, cover and put in a hot oven for 2 hours.
When serving, stir the porridge so that there are no pieces of rutabaga, and pour over with hot oil.
Rutabaga stuffed with porcini mushrooms
Bake 1 kilogram of swede, cut off the skin, remove the pulp from the middle and chop. Pickled porcini mushrooms (300 grams), wash, chop and fry in oil with two finely chopped onions. Mix the fried mushrooms with the chopped rutabaga pulp and stuff with the rutabagas. Pour butter over the stuffed rutabagas, close the lid and put in a hot oven for 30 minutes. Then pour in a glass of thick sour cream and brown on top.
Cut the swede peeled from the skin into wide slices 8-10 mm thick. Sprinkle with fine table salt, pepper and breaded in wheat flour just before frying. Fry the rutabaga slices on both sides. Bring the fried rutabaga to readiness: for this, put it in the oven in the same container in which it was fried (frying pan, baking sheet). Serve hot with butter mal, sour cream, sprinkle with parsley or dill.
Rutabaga - 250 grams, flour - 10, a little melted - 10, sour cream - 40, herbs, pepper.
Cut the rutabaga into small pieces, lightly fry with butter, add meat juice, meat sauce and simmer at low boil. Season the finished rutabaga with salt and sugar. Serve as an independent dish or as a side dish for meat dishes.
Rutabaga - 200 grams, butter - 15, meat juice - 30, sauce - 100, sugar - 10.
Rutabaga, apricot and cottage cheese pudding
Chop the rutabaga with "noodles" and simmer with five grams of butter and milk. When the rutabaga is ready, add cereals, sugar and soaked, finely chopped apricots in it. Mix and cool this whole mass, then add the grated cottage cheese and whipped protein, mix, put in a greased mold, pour over with oil and bake. Serve with sour cream.
Rutabagas - 75 grams, apricots - 50, cottage cheese - 50, milk - 30, butter - 10, sugar - 10, semolina - 10, sour cream - 30, 1 egg white.
In less than a week we will be celebrating our favorite spring holiday - March 8th. Men these days have a lot of troubles associated with finding an original gift, purchasing a bouquet for a mother, wife, daughter … But the joy of their beloved will be even greater if her chosen one on this day can set a festive table, decorating it with homemade dishes. We hope that among them there will be dishes prepared according to the recipes offered to you on this page. They are not very complicate
Rutabaga is a culture of northern European origin. Research by geneticists has established that rutabagas are a hybrid species resulting from the crossing of turnip or rape and cabbage. Rutabaga is widely cultivated as a vegetable plant in Europe, America, and less in Asia. Rutabaga was brought to Russia from Western Europe
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