Deutsch | English

Blog

Mashed Rutabaga and Pear

It’s funny how our tastes change as we grow older, and it’s worthwhile to give vegetables that we didn’t like as a kid a new chance. Preparing some vegetables with fruit also helps to create tasty dishes of vegetables that people don’t usually like. This rutabaga pear mash is delicious. We have really enjoyed it over the holidays and will be having it more often through the cold months. It does not need, oils, cream or butters.

Mashed Rutabaga and Pear

Serving Size: 4

Ingredients:

  • 1 large or 2 medium rutabaga, peeled and cut into chunks
  • 3-4 large ripe pears, peeled, cored and cut into pieces
  • ½ teaspoon salt
  • 1 tablespoon sweetener of choice (optional depending on the sweetness of the pears)
  • pinch cinnamon

Directions:

  1. Prepare the rutabaga and pears.
  2. Place in a steamer and steam until the rutabaga is soft.
  3. Puree or mash the rutabaga and pears together (in a food processor or with an immersion blender).
  4. Add the sweetener and puree well.
  5. Season the mash with ½ teaspoons salt, some white pepper and a pinch of cinnamon.
  6. Place in a serving bowl and garnish with a bit of parsley and a couple small pieces of red bell pepper
Print this postDownload Meal-Master fileDownload MasterCook fileDownload MacGourmet3 fileDownload PDF file
Join Club Vegalicious to print this post and download PDF, MacGourmet3, Meal-Master and MasterCook files.
per monthper year

Rutabaga Mango Salad

This is a lovely salad we enjoyed today. It’s sweet and crunchy and looks lovely. We will have this more often over the rest of the fall and winter. If mangoes are not available, tangerines or the small mandarin oranges would also be nice with this.

Rutabaga Mango Salad

Serving Size: 4

Ingredients:

  • 10 ounces rutabaga, peeled and cut into matchstick shapes
  • 3 spring onions
  • 2 ripe mangoes, peeled and cut into pieces
  • 3 tablespoons lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon walnut oil
  • 1 tablespoon agave syrup
  • salt and pepper
  • 6 ounces vegan non-dairy cheese, cut in small cubes
  • handful fresh basil leaves, chopped
  • handful pumpkin seeds (pepita) toasted

Directions:

  1. Peel the rutabaga and cut into matchstick shapes.
  2. Bring a sauce pan full of lightly salted water to boil.
  3. Add the rutabaga and cook 3-5 minutes until al dente (soft, yet still crunchy).
  4. When the rutabaga is ready, remove from the heat and plunge into icy cold water to stop the cooking process.
  5. Drain in a colander and then place in a large bowl.
  6. Slice the spring onions slightly on an angle.
  7. Add most of the spring onions to the rutabaga, reserving a few as garnish.
  8. To mix the dressing: place the lemon juice, white balsamic vinegar, olive oil and walnut oil in a bowl and whisk to blend.
  9. Add the salt and pepper and the agave syrup.
  10. Pour the dressing over the rutabaga and spring onions and allow to marinate in the fridge for 1/2 an hour or longer.
  11. Toast the pumpkin seeds in a dry frying pan until the begin to pop.
  12. Make sure you stir them so they do not burn. Remove from the heat when most have toasted.
  13. Place in a small bowl for later.
  14. Shortly before serving, peel and cut the mangoes.
  15. Add the mango pieces to the marinating rutabaga and gently mix.
  16. Wash and chop the basil. Add most of the basil to the salad and mix, reserving a few basil leaves as garnish.
  17. Cut the vegan non-dairy cheese into small cubes.
  18. Serve the salad on individual plates or bowls.
  19. Sprinkle a few pumpkin seeds and a few pieces of the spring onions on each plate.
  20. Place some cheese cubes on top of the salad and a few small basil, leaves.
Print this postDownload Meal-Master fileDownload MasterCook fileDownload MacGourmet3 fileDownload PDF file
Join Club Vegalicious to print this post and download PDF, MacGourmet3, Meal-Master and MasterCook files.
per monthper year