Tillie Doyle
Rutabagas, also known as swedes or turnips, are a versatile root vegetable that can be cooked in a variety of ways, including boiling, mashing, roasting, and of course, slow cooking in a crock pot. Slow cookers are an excellent way to prepare large batches of food, and they are particularly well-suited for root vegetables like rutabagas. This vegetable can be used in a variety of dishes, including stews, soups, gratins, and roasted winter root vegetable medleys.
| Characteristics | Values |
|---|---|
| Type of Dish | Gratin, Stew, Soup, Roasted Vegetables |
| Ingredients | Rutabaga, Millet, Milk, Mascarpone, Butter, Gruyere, Thyme, Garlic Powder, Vegetable Broth, Salt, Pepper, Beef, Beef Stock, Balsamic Vinegar, Rosemary, Cinnamon, Onion, Carrot, Sweet Potato, Celery, Garlic, Cabbage, Orzo Pasta, Dill, Water |
| Crock Pot Settings | High for 4 hours or low for 6-8 hours |
| Preparation | Chop rutabaga into small cubes, melt butter in crockpot, add ingredients and mix well, cover and cook |
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What You'll Learn
Slow cooker rutabaga gratin with millet
- Prepare the rutabaga by peeling and chopping it into small cubes. The small size ensures that the rutabaga cooks through.
- Whisk together milk and mascarpone in a small bowl.
- Melt butter in the Crock-Pot® slow cooker.
- Add the rutabaga to the slow cooker, along with millet, salt, pepper, thyme, and garlic powder.
- Pour in the milk and mascarpone mixture, along with some vegetable broth.
- Mix in 1/2 cup of shredded gruyere cheese.
- Cover the slow cooker and set it to cook on high for 4 hours or low for 6 hours.
- With 30 minutes remaining, sprinkle the remaining gruyere cheese on top of the gratin.
- Cover and let the dish finish cooking.
- Serve the slow cooker rutabaga gratin with millet, garnished with fresh chopped parsley and chives.
You can also experiment with different ingredients. For example, try using sweet potatoes instead of rutabaga, or substitute the millet with another quick-cooking grain like quinoa, bulgur, or freekeh. Additionally, you can explore different cheese flavors such as cheddar, Swiss, or havarti.
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CrockPot roasted winter root vegetables
To make CrockPot roasted winter root vegetables, start by preparing your vegetables. For this recipe, you will need 1.5 pounds of mixed root vegetables, including rutabaga, turnips, carrots, parsnips, sweet potatoes, and onions. You can also add in other root vegetables like kohlrabi, daikon, or regular potatoes. Scrub and peel the vegetables as needed, and chop them into bite-sized pieces.
Once your vegetables are prepared, it's time to assemble the dish in your CrockPot or slow cooker. Drizzle olive oil, salt, and pepper over the vegetables. You can also add in some oil-based salad dressing of your choice for extra flavour. Be sure to include aromatics like garlic and shallots or onions, which will enhance the flavour of the dish.
Now, simply turn on your CrockPot and let the vegetables cook slowly. You can cook them on high for 4-5 hours or on low for 6-8 hours, depending on your preference and the texture you desire. The longer you cook them, the softer they will become. Give them a stir every now and then to ensure even cooking.
Serve your CrockPot roasted winter root vegetables as a side dish or turn them into a hearty meal. They go well with meat dishes like pot roast or holiday turkey. You can also use them as a base for soup by adding some broth and cooked chicken or try mashing them with sweet potatoes, carrots, and ghee. Enjoy experimenting with different combinations of root vegetables and flavours to create a delicious and healthy dish!
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Slow cooker beef and rutabaga stew
Ingredients:
- 1-1/2 lb stew beef, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tbsp minced garlic
- 1 large onion, peeled and diced
- 3 carrots, cut into 1/2-inch rounds
- 1 rutabaga, peeled and diced (or 20 oz bag of frozen diced rutabaga)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper (optional)
- 1-2 tsp harissa (adjust to preference)
- 1-1/2 tsp honey, or adjust to taste
- 1/2 tsp kosher salt
- 1 cup chopped dried apricots
- Juice of 1/2 lemon
- 1/4 cup chopped fresh cilantro
- Cooking fat or oil
- Beef stock
- Balsamic vinegar
- Rosemary
- Thyme
Instructions:
- Prepare the rutabaga by peeling and dicing it into small cubes. You can also use frozen diced rutabaga as a convenient alternative.
- Gather and prepare the rest of your vegetables: onion, carrots, and celery (optional). Chop them into bite-sized pieces.
- In a large mixing bowl, dredge the beef cubes lightly with flour. Shake off any excess.
- Melt some cooking fat or heat oil in a skillet or frying pan over medium-high heat. You can use cooking fat, butter, or any preferred oil.
- Season the beef cubes with sea salt and freshly ground black pepper to taste.
- Brown the beef cubes on all sides in small batches, cooking for about 1 to 2 minutes per side. Make sure to brown them in batches to avoid overcrowding the pan.
- Transfer the browned beef to your slow cooker.
- Deglaze the pan with balsamic vinegar, scraping up any browned bits. Pour this mixture into the slow cooker as well.
- Add the prepared vegetables (rutabaga, onion, carrots, and celery) to the slow cooker.
- Pour in the beef stock and add your desired spices: rosemary, thyme, ground cumin, ground cinnamon, ground cloves, cayenne pepper (if using), and harissa. Adjust the amounts to your preferred spice level.
- Stir in the honey, kosher salt, chopped dried apricots, lemon juice, and fresh cilantro.
- Cover the slow cooker and adjust the settings. Cook on low for 6 to 8 hours, allowing the flavors to meld and the meat to become tender.
- Once the cooking time is complete, give the stew a final taste and adjust the seasoning as needed.
- Serve the slow cooker beef and rutabaga stew while it's hot, and enjoy the delicious combination of tender beef and flavorful vegetables!
Feel free to customize this recipe by adding other vegetables like sweet potatoes or adjusting the spice levels to your preference. This stew is a wonderful discovery and a comforting meal that you'll want to remake again and again!
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Hearty cabbage-rutabaga slow cooker soup
A slow cooker is a great way to cook root vegetables, and rutabagas are no exception. They are a versatile vegetable that can be boiled, mashed, roasted, or cooked in a crockpot. Here is a recipe for a hearty cabbage-rutabaga slow cooker soup that will serve as a delicious and healthy meal.
Ingredients:
- Cabbage
- Rutabaga
- Orzo pasta (or barley/rice)
- Onion
- Garlic
- Dill
- Water
- Vegetable broth
Instructions:
- Prepare the vegetables: Chop the cabbage, rutabaga, and onion into bite-sized pieces. Mince the garlic.
- Place all the ingredients, including the dill, water, and vegetable broth, into the slow cooker.
- Cover the slow cooker and cook on low for 5 to 9 hours, until the vegetables are tender and the soup has thickened.
- Serve with homemade biscuits for a delicious and hearty meal.
Tips:
- For extra convenience, use pre-chopped garlic and powdered/cubed broth. If using powdered broth, increase the water to 8 cups.
- You can prepare the ingredients the night before and store them in the slow cooker in the fridge. Simply add water and turn on the slow cooker in the morning.
- This soup can likely be frozen, although it may be so tasty that you'll never have any left to freeze!
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Rutabaga boiled with butter and pepper
Rutabagas, also called swedes or turnips, can be cooked in a crock pot in a variety of ways. One way is to boil them with butter and pepper. Here is a step-by-step guide on how to make rutabaga boiled with butter and pepper in a crock pot:
First, prepare the rutabaga by peeling and chopping it into bite-sized pieces. You can also leave them whole or halve them, depending on your preference.
Next, add water to your crock pot and set it to high heat. Place the chopped rutabaga into the crock pot and let it cook for around 3-4 hours, or until the rutabaga is tender.
Once the rutabaga is cooked, drain the water and return the crock pot to low heat. Add a generous amount of butter and pepper to taste, stirring well to combine. You can also add other seasonings like onion and garlic to enhance the flavour.
Cover the crock pot and let the flavours meld for about 30 minutes to an hour, stirring occasionally. Serve the rutabaga boiled with butter and pepper as a side dish or enjoy it as a snack.
You can also try other crock pot recipes with rutabaga, such as slow cooker beef and rutabaga stew, or a creamy rutabaga gratin with millet. Rutabagas are a versatile root vegetable that can be roasted, boiled, mashed, or added to soups and stews for a tasty and nutritious treat.
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Frequently asked questions
Rutabagas can be cooked in a crock pot in several ways. They can be boiled with butter and pepper, or cooked with a little onion and garlic. They can also be added to a slow cooker with other root vegetables like carrots, turnips, and potatoes.
Depending on the recipe, cooking rutabaga in a crock pot can take anywhere from 4 to 9 hours.
There are several recipes that include rutabaga cooked in a crock pot, such as slow cooker beef and rutabaga stew, cabbage-rutabaga slow cooker soup, and slow cooker rutabaga gratin with millet.
When cooking rutabaga in a crock pot, it is important to chop the rutabaga into small cubes to ensure it cooks through. Additionally, it is recommended to cook rutabaga with other vegetables or ingredients that have enough moisture to cook the rutabaga thoroughly.
