2 to 3 pounds of rutabagas, peeled and chopped into 1- inch chunks
2 teaspoons butter
Salt and black pepper
1/4 cup to 1/2 cup full-fat sour cream (more or less to taste)
2 Tbsp. chopped fresh dill or chives
Cover the chopped rutabaga with about 1 inch of cold water and bring to a boil. Add a generous pinch of salt and boil until tender, about 30-40 minutes. Drain and return to the pot.
Reduce the heat to low and let the rutabaga steam for a minute or two. Mash with a potato masher. Add the butter, sour cream and salt and pepper to taste. Just before you serve, mix in the chopped dill or chives.
Recipe from simplyrecipes.com
Rosemary Lemon Garlic Rutabaga Fries
4-5 rutabagas [peeled, and sliced medium]
2 Tbsp. olive oil
½ Tbsp. lemon juice
½ tsp. sea salt
½ tsp. black pepper
4 cloves of garlic [minced]
4 sprigs of fresh rosemary
4 Tbsp. vegannaise or mayonnaise
2 Tbsp. lemon juice
½ tsp. chipotle
½ tsp. chili powder
¼ tsp. sea salt
Sriracha Ketchup Dip
2 Tbsp. ketchup
2 Tbsp. Sriracha
Wash and peel rutabagas, then cut into French fry-sized pieces, about ¼" by ¼".
Preheat oven to 425º and line a baking sheet with parchment paper.
In a large bowl, toss chopped rutabaga, minced garlic, olive oil, lemon juice, rosemary, salt, and pepper.
Mix together using hands until the fries are lightly coated.
Bake for 35-40 minutes, removing once or twice to stir fries around on baking sheet.
To make the sauces, combine the ingredients for each in a small bowl and mix using a spoon.
Recipe from TheFitchen.com
Pickled Daikon Radish and Carrot
1/2 cup distilled white vinegar
1/4 cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped
Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Recipe from Allrecipes.com
Butternut Squash, Ricotta, and Sage Crostini
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 Tbsps. extra-virgin olive oil, divided, plus more for drizzling
1 1/2 tsps. (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 tsp. finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Fresh lemon juice
Preheat oven to 425º. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
DO AHEAD: Butternut squash, sage leaves, and ricotta can be made one day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
Recipe from Epicurious.com
Roasted Daikon Radish, Carrots and Peppers
1 bunch daikon radishes (3 daikons), scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
2 Tbsp. extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar
Preheat the oven to 400º. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
Recipe from sarahscucinabella.com