Best Mrs Carvers Buttered Rutabagas Recipes
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
GLAZED RUTABAGAS
This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!
Provided by Michele Etling
Categories Side Dish Vegetables
Time 55m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
- Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g
MRS. CARVER'S BUTTERED RUTABAGAS
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 40m
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil over high heat; season generously with salt. Add rutabagas, reduce heat to medium, and simmer until tender, 12 to 15 minutes. Drain. Transfer rutabagas to a bowl and toss with butter and nutmeg. Season with salt and pepper; serve immediately.
MOM'S BEST BARBECUED RIBS
I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.
Provided by ElaineAnn
Categories Sauces
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Note: you may use Splenda brown sugar blend in place of brown sugar.
- Cut the ribs into sections of 3 or 4 ribs each.
- Place on rack in roasting pan; pour boiling water in bottom of pan. Cover tightly with foil and bake in preheated 300° oven for 2 hours.
- Prepare sauce by melting margarine in a saucepan. Add chopped onion and simmer until tender but not brown.
- Add catsup to onions.
- In a 2-cup measure, mix remaining ingredients, stirring well to dissolve brown sugar.
- Add this to catsup, stirring as you bring it to boil. Turn heat very low and let sauce simmer for 1 hour, stirring occasionally, until sauce is thickened.
- Remove ribs from roasting pan, place on large foil-lined cookie sheet (for easier cleanup). Brush both sides generously with sauce.
- Turn oven up to 375° and return ribs to oven for 15 to 20 minutes.
- BONUS: Sauce recipe may be doubled or tripled, and remaining sauce can be stored in air-tight jar or bottle in the fridge. It keeps well for up to a month. Mine never lasts that long because I use it on everything.
Nutrition Facts : Calories 61.4, Fat 0.5, SaturatedFat 0.1, Sodium 373.6, Carbohydrate 14.6, Fiber 0.7, Sugar 12.6, Protein 1
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