The Pioneer Woman Tasty Kitchen
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Rutabaga Dijonnaise with Caramelized Onions (Vegan)

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

This is my go-to vegan rutabaga recipe. It is warm and creamy and totally delicious. It’s upscale comfort food.

Ingredients

  • FOR THE RUTABAGA PUREE:
  • 1  Large Rutabaga, Peeled And Cubed
  • 2  New Potatoes, Peeled And Cubed
  • 2 teaspoons Dijon Mustard
  • 3 Tablespoons Soy Milk
  • 1 Tablespoon Vegan Margarine
  • Salt And Pepper, to taste
  • FOR THE CARAMELIZED ONIONS:
  • 1 Tablespoon Vegan Margarine
  • 1  Large Vidalia Onion (or Other Sweet Onion)
  • ½ teaspoons Salt
  • Thyme For Garnish

Preparation

Place rutabaga and potatoes in a large pot and fill with water until almost covered. Bring to a boil and allow to simmer for about 20 minutes or until fork tender.

While the rutabaga and potato are cooking, start preparing the caramelized onions. Heat a large skillet on the stove over medium low. Add the margarine and, once melted, the onion and salt. Cover the onions and let cook for 15 minutes, stirring occasionally, until they are lightly browned. Uncover and cook another 5 minutes or until the onions are fully browned.

Drain the rutabaga and potatoes. Add the mustard, soy milk, margarine, and salt and pepper. Puree with an immersion blender until smooth.

To serve, spoon rutabaga into a bowl, top with onions, and garnish with thyme.

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2 Reviews

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wynter on 6.11.2012

Very tasty! The caramelized onions really add a lot, so don’t skip them. We used it as a side dish for pork chops and everyone enjoyed it.

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egyptianprincess on 1.22.2012

I liked the idea of mixing Rutabaga in with potatoes and I love carmelized onions. However I did not like the addition of Dijon mustard. It reminded me of eating a warm potato salad which I don’t like. It was a tasty recipe and will be made again.

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