Sentences with phrase «of rutabagas»

This recipe for Rutabaga and Carrot Mash has the savory combination of rutabagas and asiago, with the bright flavor of carrots.

A 1/2 cup serving of cooked parsnips contains 15 grams of carbs and 2 grams of fiber, while the same serving of rutabagas has 6 grams of carbs and 2 grams of fiber.

Working with elephants at Zoo Atlanta, the engineers presented the animals with grains and variously sized cubes and granules of rutabagas, filming the feeding with two video cameras.

This recipe for Rutabaga and Carrot Mash has the savory combination of rutabagas and asiago, with the bright flavor of carrots.

Flipping through a cookbook in the dead of winter seemed a cruel exercise in masochism; why dream about pea tendrils with a buttermilk vinaigrette when you're looking at four more months of rutabagas, potatoes, and turnips?

I know some people are leery of rutabagas, but it really is a key ingredient to this.

The sweet potato cuts the strong flavor of the rutabaga and together they have a great taste.

Make sure you cut off any green flesh under peel of rutabaga.

The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh.

I love the tang of rutabaga and the added sweetness that sweet potatoes add.

While it's true that your body turns the carbohydrates from rutabagas into sugar, those carbs account for a small fraction of the rutabaga's total weight.

By using buckwheat, which is a member of the rutabaga family, as the base for its recipes instead of wheat or grain, Bistro Bites helps control canine weight and aid digestion.

George may be too distraught to deal effectively with your estate, and Judy may have the financial savvy of a rutabaga.

Not exact matches

Here are a few Thanksgiving table ideas: Sorghum Pilaf with Roasted Brussels Sprouts, Cranberries and Grapes Warm Salad of Roasted Cauliflower, Grapes and Black Rice Shaved Brussels Sprout, Pomegranate and Lentil Salad Roasted Parsnip and Apple Soup with Radish Greens Gingery Pear Rutabaga Handpies Parsnip Cake with Candied Kumquats Butternut Squash and Cranberry Cookies

I used riced rutabaga, as the FODMAPs in cauliflower are still quite bothersome to my gut, which is why I also replace the typical diced onions and garlic for a bit of green onion.

I have been cooking with rutabagas a lot recently but I have always just roasted them in the oven or used them in stews, when all of the sudden a light blub went off one day and I realized that their neutral taste and starchy consistency would make them a perfect mashed potato substitute!

This is a vegan recipe made with split peas instead of beef, and rutabaga instead of potatoes.

Cauliflower tends to be the rice alternative of choice for many people, but it has never been something that was easy for me to digest and Baby Sweet Potato seems to react negatively when I eat it so instead I decided to use white sweet potato and rutabaga.

The heartiness of lima beans make them a great soup bean, especially when added to a soup that features root vegetables such as carrots, turnips, beets, and / or rutabagas.

Roasting is pretty much the best way to make almost all vegetables, so I figured that it would be worth a shot.Since rutabagas have a bit of a spicy flavor (similar but more subtle than a turnip), I thought that a sweet flavor would go nicely with it.

Christensen grounds the pie in colder - month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo.

True, you still need to wait for the lentils to cook, but rutabaga / swede and beetroot can otherwise take a bit of time to soften so I still think it is worth doing.

Daikon, fat carrots, turnips, rutabagas, sweet potatoes, potatoes, and the neck part of butternut squash work great, too!

1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish

This post is also available in: French I recently re-discovered rutabaga and have been adding it to all sorts of recipes.

The mix included orange or purple carrots, parsnips, three colors of turnips, celeriac and rutabaga.

This recipe is intended for the leaves or flowers of the brassica plants, you could try cooking with the roots here (by that I mean turnips or rutabagas) but I would stick with cauliflower, mustard greens, Brussels sprouts, or broccoli rabe.

I was actually thinking about adding that to my list of things to try and keep meaning to look up the carbs for rutabaga because of it.

Unfortunately I've gone low carb as of late but I think it would be easy to make this recipe low - carb — just use thin slices of eggplant or rutabaga!

4 red onions (peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks of celery (leaves on) 2 - 4 cobs of corn (optional) 1 celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...

Anytime I see a recipe online that uses something a bit out of the ordinary (kohlrabi, rutabagas, parsnips, etc) I clip it to Evernote so I can use it when I need to.

We thought that the earthy and sweet rutabaga combined really well with the rich and complex flavors of ras - el - hanout, the fava beans providing a mild backdrop to it all.

parsnip, turnip, rutabaga etc), peeled and diced 1 - 2 cups winter squash, diced Selection of seasonal green veg (chard, kale, green beans, peas etc)

8 Beets (any color or a rainbow of colors) 6 carrots (any color or a rainbow of colors) 2 parsnips (or other root vegetable) 4 turnips or rutabagas (or 2 of each) 2 red onions or white onions or two of each 4 stalks of celery 1 bulb of peeled garlic 1 Tablespoon of dried Herbes de Provence 2 Tablespoons of olive oil, optional

The cinnamon and chile on these sweet potatoes are one of my favorite spice mixtures for root vegetables; neither one is over-powering and they lend such a unique profile to everything from parsnips to rutabaga — seriously try it.

I cook with rutabaga a lot... I've used it in countless numbers of ways over the years.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

After researching lots of vegan fondue recipes with potato, rutabaga, and more — and admittedly loving the rutabaga - based fondue at Vedge restaurant in Philly — all of them sounded like lots of work with questionable textures.

I knew I wanted it to contain two of the main root veggies that I knew were in the side dish I'd had at the restaurant: parsnips and rutabagas.

6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs of fresh thyme Salt and pepper

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

Rutabaga may sound like a made up word but it's actually a type of swede.

Learn about Turnips and Rutabagas for baby food and try some of our Turnips and Rutabagas baby food recipe ideas too.

For those of you with the book already, give the mashed rutabaga a go (I don't have the book in front of me right now, but they're flecked with lots of dill).

And I love using untraditional veggies that have a lot of nutrition, like rutabaga and parsnips.

I think your ideas of sweet potato and rutabaga are both very good.

Ingredients 3 - 4 cups variety of organic root vegetables (beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1 organic red onion, sliced into eighths olive oil salt and pepper

It kind of hides out down by the beets, rutabagas and parsnips.

Cooked radishes have a mild rutabaga or turnip flavor that complements the sweetness of green beans and orange juice.

for the filling 1/2 small yellow onion — diced 1 inch piece of fresh ginger root — peeled and minced couple sprigs fresh thyme — optional 1/8 rutabaga — peeled and diced pinch of sea salt freshly ground black pepper — optional 1 ripe but firm pear — cored and diced coconut sugar for sprinkling