SLOW COOKER RUTABAGAS RECIPES

Name: Old-Fashioned Beef-Vegetable Soup
Prep time: 45 min
Total time: 4 h
Yield: 14
Ingredients: 3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces; 10 cups water; 3 tablespoons beef-flavor instant bouillon; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme leaves; 2 dried bay leaves; 4 cups vegetable juice; 3 cups cubed potatoes (3 medium); 3 cups coarsely chopped cabbage; 2 cups frozen small whole onions (from 16-oz bag); 2 cups cubed peeled rutabaga (1 1/2 medium); 2 cups frozen cut green beans (from 1-lb bag); 4 medium carrots, sliced (2 cups); 3 medium stalks celery, sliced (1 1/2 cups)

OLD-FASHIONED BEEF-VEGETABLE SOUP RECIPE - BETTYCROCKER.C…

Old-Fashioned Beef-Vegetable Soup Recipe - BettyCrocker.c… image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160 , CarbohydrateContent 18 g, CholesterolContent 30 mg, FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 1/2 Cups, SodiumContent 850 mg, SugarContent 7 g

MASHED RUTABAGAS RECIPE - FOOD NETWORK

Mashed Rutabagas Recipe - Food Network image

Provided by Food Network

Categories side-dish

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Steps:

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

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