rutabaga

This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.

Meat and Potato Skillet Gratin

garlic

heavy cream

thyme

sage

extra-virgin olive oil, more as needed

lean beef

salt,

Black pepper, as needed

onion

baby spinach (3 packed cups)

Worcestershire sauce

russet potatoes

Gruyère, grated (1 cup)

Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.

While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper. 

Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste. 

Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top. 

Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

Melissa Clark transforms two cold-weather favorites into a single luscious, flavor-layered meal.

Low FODMAP Roasted Root Veggies recipe - slow-roasted potatoes, carrots, parsnips, and rutabaga make for a scrumptious side dish.

Low FODMAP Roasted Root Veggies

carrots,

parsnips,

rutabaga,

Yukon gold potatoes, cut into bite-sized pieces

olive oil

Salt and pepper,

Preheat oven to 375°F. Toss vegetable pieces with olive oil in a large bowl. Place on a baking sheet in an even layer. Season with salt and pepper.

Bake for 45 minutes. Stir and bake for another 45 minutes, checking every 15 minutes, until fork-tender and just starting to brown. Serve warm or store in the refrigerator for up to 4 days. 

At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs. This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.

Pot Roast

boneless beef chuck roast

Kosher salt and ground black pepper

canola oil

butter

red onions,

celery,

cremini mushrooms, halved

tomato paste

bay leaves

rosemary

red wine,

beef broth

Preheat oven to 340 degrees. Season meat generously with salt and pepper. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.

Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.

Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.

Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. 

Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours 20 minutes.

Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos won’t make you feel guilty and are easy enough to make for a fun weeknight meal.

Rutabaga Tacos 

rutabaga, peeled, cut into ½" pieces (about 6 cups)

Tbsp. extra-virgin olive oil, divided

Kosher salt

white onion, thinly sliced

curly

½ tsp. crushed red pepper flakes

watercress

lime juice

corn tortillas, warmed

queso fresco

Hot sauce (for serving)

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. This recipe from Gabriela Cámara is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Bon Appétit

Preheat oven to 425°. Toss rutabaga with 3 Tbsp. oil on a parchment-lined rimmed baking sheet; season with salt. Roast, tossing once halfway through, until golden brown and tender, 15–20 minutes.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add onion and cook, stirring occasionally, until slightly softened and golden brown, 8–10 minutes. Add kale, red pepper flakes, and ⅓ cup water and cook, stirring occasionally, until kale is tender but still bright green, about 3 minutes. Add rutabaga, season with salt, and toss to combine.

Toss watercress with lime juice in a small bowl; season with salt.

Divide rutabaga mixture among tortillas. Top with watercress mixture and queso fresco. Serve with hot sauce alongside.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

Pot-Au-Feu

salt

sugar

garlic,

black peppercorns

bay leaves (or 1 dried)

beef brisket

4" pieces bone-in beef short ribs

parsley

cloves

2"-3" long marrow bones

oxtails

beef bones

veal bones

veal breast

carrots

celery stalks, chopped

onion, quartered

garlic sausage

rutabagas (about 1 pound), peeled, cut into wedges

savoy cabbage (about 1 pound), halved

baby potatoes

chives

tarragon

garlic cloves,

salt and black pepper

crème fraîche

white horseradish, drained

Whole grain mustard

Dijon mustard

country bread

Cheesecloth

Epicurious

Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.

Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.

Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.

Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.

Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.

Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.

Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.

Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

Une petite recette toute simple et pleine de saveurs.

Poêllée de riz aux légumes racines et lentilles roses

petite échalote

oignon

carotte

morceau de rutabaga

morceau de panais

morceau de patate douce

rondelle de gingembre frais

poignée de lentilles corail

poignée de riz basmati

cuillère à café de curcuma

cuillère à café de garam masala

pincée de fenugrec

cuillère à soupe sauce soja

huile d'olive

Coupez tous les légumes et le gingembre en petits dés.

Dans une poêle faîtes revenir l'oignon et l'échalote 2 minutes puis ajoutez le gingembre et les dés de légumes. Assaisonnez et laissez cuire 5 minutes avec un peu d'eau et à couvert.

Ajoutez les lentilles corail et le riz, recouvrir d'eau et remettre le couvercle. Laissez cuire en remuant de temps en temps jusqu'à ce que le riz soit bien cuit et ait absorbé l'eau.

Un peu avant la fin arrosez de sauce soja et servez bien chaud.

Top 6 rutabaga recipes from across the web

The most viewed rutabaga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meat and Potato Skillet Gratin

Low FODMAP Roasted Root Veggies

Pot Roast

Rutabaga Tacos

Pot-Au-Feu

Poêllée de riz aux légumes racines ...

Top 6 rutabaga recipes from across the web

The most viewed rutabaga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meat and Potato Skillet Gratin

Low FODMAP Roasted Root Veggies

Pot Roast

Rutabaga Tacos

Pot-Au-Feu

Poêllée de riz aux légumes racines ...

The most viewed rutabaga recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine