A big thank to Jackie from our Facebook community for sharing this fantastic and unique recipe for
rutabagas from PaleOMG!
I made this with young
rutabaga from the farmer's market and added in some carrot chunks too.
Not exact matches
Salmon Primavera
from Phoenix Helix Salmon with
Rutabaga Noodles and Shallot Herb Sauce
from Heartbeet Kitchen Smoked Salmon Salad with Zucchini Noodles
from A Squirrel in the Kitchen Citrus Tuna Pasta Salad
from AYCE to Better Health Cucumber Noodles with Tonnato Sauce
from Beyond the Bite Tuna with Lemon Spinach Pesto Salad
from Real Food & Love Squash Fish Bake
from Be Paleo and Thrive (omit pepper) Smoked Clam Linguini
from Autoimmune Wellness Crab and Meyer Lemon Pasta
from Adventures in Partaking Sizzlin Scallops with Citrus Vinaigrette Zoodles
from Conscious Autoimmunity Zucchini Noodles with Scallops and Bacon
from Meatified (omit pepper) Garlic Shrimp Zucchini Pasta
from Sweet Potatoes and Social Change Shrimp Pad Thai Noodle Bowl
from Beyond the Bite Lo Bak (Daikon) Noodle Stir - Fry
from The Real Food Guide (choose coconut aminos)
It was a good choice and the slight tang
from the orange juice and sweetness
from the honey paired very nicely with the
rutabaga - it didn't overpower the vegetable, but rather complimented it.
Latkes are usually made
from potato, but this Candida friendly version uses
rutabaga instead.
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
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.
-LSB-...] was also blown away by this spicy
rutabaga fava bean soup recipe
from Tofu for Two.
Roasted
Rutabaga with Apple Cider Vinegar
from Food Network.
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil)
Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (
From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted
from Vegetable Soups
from Deborah Madison's Kitchen) 1 3/4 lbs
rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
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
I made roasted
rutabaga with rosemary and maple
from Six Seasons A New Way with Vegetables.
Red and golden beets, turnips and even
rutabagas won surprisingly good reviews
from young tasters.
Your baby now rivals the average
rutabaga in weight — about 1 1/2 pounds — and is roughly 13 1/2 inches long
from head to heel.
Potatoes,
rutabagas, turnips, carrots... they're all
from the same «root vegetable» category.
After you peel all the knobby parts off of it the inside has a texture much like a
rutabaga or turnip and I think it is quite a nice change
from that or potatoes in vegetable soup recipes.
Detox Noodle Soup — You can have noodle soup on a detox, especially when the noodles are made
from rutabagas and the broth is full of detox spices.
Once the
rutabaga has reached the desired color and doneness, remove it
from the oven and immediately hit it with a light sprinkle of salt.
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.
You can spiralize anything
from zucchini, cucumber and celeriac to
rutabaga or turnips!