Quick, easy rutabaga recipes. I don't know about you but I love rutabaga or swede as it is known in the UK. It is cheap and plentiful during the winter months and so versatile. In German it is called Steckreuben.
Underneath that hard skin is a tasty veg that is sweet and quite similar in taste to carrots and so nutritious too. Below you'll find a couple of great swede recipes.
800 g fresh rutabaga
300 g potatoes
salt and pepper
300 ml cream
2 dessert spoons of oil (rape seed oil or similar) marjoram
1 dessert spoon sesame seeds
butter for greasing dish
Pre-heat your oven to 180 degrees C. Peel and wash the rutabaga and potatoes. Quarter the rutabaga and cut both vegetables into 2-3 mm thin slices. Grease a shallow baking dish with butter and then place the layers of rutabaga and potatoes into the dish. Season with salt and pepper. Heat the cream in a pan and season with salt, pepper and nutmeg. Simmer for 5 minutes and then pour over the vegetables. Bake in the oven for about 40 minutes. Peel the onions and apples and chop into small pieces. Heat oil in a pan and fry until golden brown. Lastly add some marjoram to taste. After about 10 minutes in the pan scatter the onions and apples over the veg and the sesame seeds. Bake in the oven for a further 15 minutes until golden.
For 4 people you will need:
750 g fresh rutabaga
2 dessert spoons sugar
3 dessert spoons butter
salt and pepper
small bunch spring onions
2 dessert spoons of sunflower seeds
Peel and wash the rutabaga. Cut into thick slices and then in 5 cm long sticks. Heat the sugar in a pan until it is golden brown and caramelized, add the rutabaga and mix together well. Add the butter, salt and pepper and let it cook over a mild heat for about 15 minutes. Check and if necessary add a little water. Wash the spring onions and remove the dark green part. Chop into 5 cm pieces. Add to the rutabaga and cook for a further 5 minutes. Serve scattered with sunflower seeds.
This is a great side dish to serve with meat or just serve with a fresh green salad and chunky warm bread.
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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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