Tag Archive for Rutabaga

Blue Cheese and Roasted Rutabaga Puree

Blue cheese and roasted rutabaga puree

Regardless of what Denise says about me, I have not cooked everything in the world. A rutabaga is one of those things I’ve never touched. But, there is a first time for everything and this was a delightful surprise at what a great root vegetable this really is. I hope you enjoy the blue cheese and roasted rutabaga puree as a great side dish to your next meal!

Level of Difficulty: Easy

Time Required:Prep Time – 10min; Cook Time – 45 minutes


1 large rutabaga

2T blue cheese (Point Reyes cheese is what we used!)

6oz half-and-half cream

1 – 1 1/2 cups chicken broth

salt and pepper

Special Equipment and Other Items Needed:

Food processor

How to make blue cheese and roasted rutabaga puree:

Preheat oven to 450 degrees.

Wash and peel the rutabaga with a knife and then dice into a large dice. Sprinkle with salt and pepper, drizzle with olive oil and roast until tender (stirring a couple of times). This will probably take about 40 minutes.

(I forgot to take a picture but it looked a lot like this minus the Brussels sprouts)

Roasted Rutabaga and Brussels Sprouts

Meanwhile, crumble as much blue cheese as you like. I’m still ‘acquiring’ the taste for blue cheese so I only put a couple of ounces in, but if you like it, put a bit more.

Place the blue cheese in a small pan with the half and half cream until the blue cheese melts.

When the rutabaga is tender, place in a food processor (aka Cuisinart for Denise!) with the chopping blade. Add the cream and blue cheese. Puree until mostly smooth. Begin to add chicken broth and puree until your desired consistency. Taste and add salt and pepper as desired. I topped this with some of the reduced sauce from the braised short rib pie but they would have been fine on their own too.


Blue cheese and roasted rutabaga puree


Use a different cheese if you are not a blue cheese fan. I think any soft, creamy cheese would do wonderfully, especially a nice goat cheese.

Meal Ideas:

I served this as a side to the blackberry and red wine braised short rib pie and it was AMAZING!!

Got Leftovers?:

These tasted just as good reheated!

Yes…I think we all know by now that a food processor is a Cuisinart in my world. Do we REALLY need to keep pointing that out?? Oh..and now that you have cooked a rutabaga, I think you HAVE cooked everything in the world! ~ Denise

Still lots of things I’ve never eaten or cooked but I’m not saying what because I’d rather not be surprised with them in our next Mystery Basket!! ~Melissa

Roasted Rutabaga and Brussels Sprouts

Roasted Rutabaga and Brussels Sprouts

I’ll be honest. I’ve never eaten or cooked a rutabaga. I was told that it is similar to a turnip. GAME ON!  I love turnips and know exactly how to make them. I knew Melissa would want to throw in something green so I decided to make roasted rutabaga and Brussels sprouts. Thank you, Kayla for turning me on to this amazing vegetable!

Level of Difficulty:Easy
Time Required: Prep Time – 15 min; Cook Time – 45 min


1 rutabaga

2 T. olive oil

1 tsp. each salt, pepper and thyme

12 Brussels Sprouts, cleaned and quartered

1 T. olive oil

1/2 tsp. each salt, pepper and thyme

Preparing Roasted Rutabaga and Brussels Sprouts:

Preheat oven to 425 Degrees. Cut the skin off of the rutabaga and chop into bit size pieces. Put in a large mixing bowl. Add 2 T. olive oil, 1 tsp. each salt, pepper and thyme.

Roasted Rutabaga and Brussels Sprouts

Mix well and put on baking sheet. Bake for 15 minutes. Meanwhile, prepare the Brussels sprouts. After they are quartered, put in a large mixing bowl and add oil, salt, pepper and thyme. When the rutabagas have cooked for 15 minutes, add the Brussels sprouts. Continue cooking for 30 minutes. Serve hot. 

Roasted Rutabaga and Brussels Sprouts

Important Tips:

Don’t cook them together for the whole time like I did. The Brussels sprouts really do take less time and will start to get too crispy if you cook them for 45 minutes.

Meal Ideas:

I served this with chipotle beer braised short ribs and blue cheese filled puff pastry with blackberry sauce. Delish!!

Huh, what do you know! Denise roasted a root vegetable! ~Melissa

I roast them all the time, silly goose! ~Denise

Exactly my point, Deary. ~Melissa

Whatever! I never roasted a rutabaga so one new thing at a time for me. I still want to serve an edible dinner. ~Denise

McNacks Mystery Challenge: Basket Number 1

Braised short ribs with puff pastry and blackberries

Last week we told you about a new concept that will be doing about once a month called “McNacks Mystery Challenge.” If you missed that post, click here for the details, or better yet, just watch this little video for the background and the unveiling of the first basket!

McNacks 1st Mystery Challenge is now complete!!! We had our good friend and loyal supporter, Kayla Taylor, bring over an amazing basket. We really had no idea what to expect, but she came through with a killer basket!

The first mystery challenge included the following five ingredients:

  • Blue cheese from Point Reyes
  • Puff pasty
  • Blackberries
  • Rutabaga
  • Short ribs

Denise felt like she was in good shape until saw the short ribs and heard Melissa going on about how she was so glad we didn’t have to cook these in just 30 minutes and all the amazing things she could do with the short ribs. (Denise has never cooked short ribs…the main ingredient..nice one)!

Melissa was trying to remember what that giant round thing was in the middle of the basket but tried to cover up her lack of knowledge by deflecting it onto Denise (as you will see when you watch the video,  Denise had no problem showcasing her ignorance).

After five short minutes of research (Melissa was done in about 3 and Denise needed 10, but rules are rules), this is what we decided we were going to make:

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Chipotle Beer Braised Short Ribs with Puff Pastry and Blackberry Sauce and a side of Roasted Rutabaga and Brussels Sprouts


Blackberry and Red Wine Braised Short Rib Pie with Blue Cheese and Roasted Rutabaga Puree. Melissa made a green vegetable too but hated it. She attempted a simple garlic sautéed broccoli rabe (rappini) but it was uber bitter and she hated it. Have to figure out a better way to cook that next time but luckily, it wasn’t part of the basket!!