Tag Archives: Rutabaga

Zucchini-Rutabaga Fritters

29 Apr

Fritters? Latkes? Hashbrowns? Something like that. But with zucchini and rutabaga instead of white potato, they were just as delicious (especially when dipped in ketchup) but way healthier. Plus it was a great way to use up what will hopefully be the last of my winter CSA vegetables. (I am getting real tired of roots and greens.)

These do have a bit of flour in them, but if you’re gluten-free or doing the paleo thing, substitute almond flour, and it will be just as good.

Fritters

I guess technically these are a side dish and would be great as the starch alongside a main course. But I’ve had them as a main dish along with sauteed greens or a salad. They’re definitely versatile and would be appropriate for breakfast, lunch, or dinner.

As with most of my root-vegetable recipes, you can use pretty much any combination of root vegetables you have on hand. Straight-up zucchini would be good, using some sweet potato would be delicious. Whatever. Use your imagination.

It took some time to prepare these, mostly just because it takes a while to grate vegetables. But the nice thing about it was that I fried up a bunch of them and saved extras in the fridge. They were really easy to re-heat (in the convection oven, baking on 350 until warm) and have as a snack or as part of a quick, last-minute meal.

You may like these served latke-style with sour cream and apple sauce. I preferred them with ketchup, like hashbrowns. Yum.

Fritters2

Zucchini and Rutabaga Fritters adapted from SlimPalate.com

1 medium zucchini (about 200 g)
1 medium rutabaga (about 200 g)
1 clove garlic
1/2 cup flour (or almond flour, to be gluten-free)
1/4 cup parmigiana reggiano, grated and packed down
2 eggs, beaten
salt and pepper to taste
Oil for frying (I used garlic grapeseed oil)

Grate zucchini and rutabaga with a medium-sized grater. Add a dash of salt. Place shredded vegetables in a clean paper towel and squeeze to get as much liquid out of it as possible.

Place in a large bowl and add beaten eggs, garlic, flour, cheese, and fresh ground black pepper. Mix well.

Heat 2 tablespoons of cooking oil over medium heat in a large skillet, and wait for the pan to get hot. Once oil is shimmering, add spoonfuls of mixture to the pan. Fry until golden brown, about 2-3 minutes per side.

Place on platter lined with paper towels to soak up any grease.  Serve with sides of salt, pepper, sour cream, applesauce, and/or ketchup.

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Time for a Party from Fine Craft Guild
Made by you Monday from Skip to my Lou
Anything & Everything Link-Up from My Thrifty Chic and The Sapphire Bee
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack

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Garlic Mashed Rutabagas

25 Feb

We got rutabagas in our CSA this week. Having never seen one before, I had to do a bit of research. Here’s what I found:

Rutabaga!

  • It’s a cross between a turnip and a cabbage. In English-speaking countries outside of North America, it’s more commonly referred to as a “Swedish turnip.”
  • It’s in the brassica family, so it’s related to turnips, cabbage, kale, cauliflower, broccoli, brussel sprouts, etc. Rutabagas have loads of nutritional value.
  • You can eat any part of the rutabaga! Some ideas: The root/bulb and stems can be sliced and diced and added to a stir fry. The bulb can be mashed like mashed potatoes. The leaves can be cooked like any greens, sauteed and added to pastas or soups, or used raw in green smoothies.
  • Pretty much anything you’d do to a potato or sweet potato, you can do to the rutabaga bulb. It’s like a healthier, more nutrient-rich, less-starchy, delicious version of potato.

For dinner, we decided to try garlic mashed rutabagas. The BF and I spent a considerable amount of time shouting “rutabaga!” while cooking. It just is a necessary part of cooking a veggie with such a weird name.

Mash 'em up

I thought it was delicious. It tastes so much like the butter and garlic I added, I really didn’t think it was all that different from mashed potatoes. Give this a try! Even if you still include the unhealthy dairy mixed into it, rutabagas are still way healthier than potatoes. They have about 36 calories and 8 grams of carbs, compared 77 calories and 18 grams of carbs in a white potato. I added some plain Greek yogurt to make it a little creamier. That allowed me to reduce the amount of milk and butter.

Smashed

They’re a little more yellow than potatoes. I like ’em smashed, not mashed. Or shmashed. Whichever. We had garlic mashed rutabagas with barbecue pork chops and a green salad. Yum-o! (And just for the record, I did eat more salad than what’s pictured here. Gotta get your veggies!)

Dinner's ready!

Garlic Mashed Rutabagas, with inspiration from Paula Deen

My sincere apologies that this isn’t a real recipe. I didn’t measure anything! Here’s my recommendation: take your favorite mashed potato recipe, and follow that, subbing rutabagas for the white potatoes. It’s that simple.

2 rutabagas, peeled and cut into 1-2″ chunks
2 cloves garlic, minced
plain Greek yogurt
milk
butter
salt & pepper

Peel the rutabagas and cut them into small chunks. Place in a large pot and cover completely with water. Add a few dashes of salt. Bring to a rapid boil, and then simmer 35-40 minutes until tender.

Drain the rutabagas. While they’re draining, add the garlic and a little butter to the pot. Heat over medium or medium-low until you can smell the garlic, 3-4 minutes. Reduce heat to low.

Return rutabagas to the pot and smash with a fork or potato masher. Add a spoonful of plain Greek yogurt and a splash of milk. Mix well. Add butter to taste, and/or serve with a pat of butter on top.

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff
Your Great Idea Link Party from Or So She Says
Time for a Party from Fine Craft Guild
Make Something Monday from Sarahndipities
Made by you Monday from Skip to my Lou