This is the quintessential Saint Patrick’s Day corned beef and cabbage boiled dinner served in New England. My paternal grandparents were 2nd generation Irish. Scotch Irish to be exact (and those from New England know there is a difference). I don’t think Gram used wine in her broth for this dish, although she sure did serve and enjoy with beer in celebration of the Irish holiday.

This dish is a family favorite, and really could feed up to eight people if you stretched it with appetizers, beer, and served with biscuits or a hearty soda bread. This version is heavy on the veggies because that is how my family likes it. If you are planning on entertaining a group or have a lot of meat-eaters in your clan, you could double the meat, wet ingredients, and spices and the results would be as good (or maybe even better).

Irish American Boiled Dinner (Corned Beef & Cabbage)

Toasted farro tossed with supple browned leeks, roasted turnips and rutabagas, lemony farmer's cheese, and lots of herbs is just the right kind of light dinner or hearty lunch for late winter. Though this salad is just lovely warm, its hearty ingredients hold up nicely in the fridge, too -- so make enough for leftovers. 

Toasted Farro Salad with Roasted Leeks and Root Vegetables

This is a play on French potato salad. It uses a Chimichurri variation in place of the herb vinaigrette, and a combination of roasted carrots, rutabagas, and purple potatoes. The bright flavors of the Chimichurri add a wonderful contrast to the sweet and slightly nutty flavors of the roasted vegetables. If you don't like rutabagas feel free to substitute parsnips.

Roasted Vegetable Salad with Chimichurri Sauce

Adapted from Alice Waters' The Art of Simple Food II, Clarkson Potter 2014. 

Rutabaga à la Greque

This is a feast worthy of Easter or Christmas dinner, but -- aside from slow-roasting the lamb -- it comes together in the time it takes to cook a weeknight dinner. Lamb shoulder is often hacked up into chops, so you may need to call around to butchers to find it, but it's worth it, and much richer and sweeter than your average leg of lamb. Adapted slightly from

Jamie Oliver's Roasted Shoulder of Lamb with Smashed Vegetables and Greens

Inspired by Food52's latest and Tom Hirschfeld and his sipping tree... The natural spiciness of rutabagas and turnips is tempered a bit by the common russet potato and some soft butter. Then they’re all zinged up with some buttermilk and a kiss of good bourbon. Don't be stingy. We're talking root vegetables partying like rock stars here, so use the good stuff.

Sour Mash Mash

This recipe is a comforting down-home combination of roasted sweet onions, rutabagas, and carrots.  It is very simple but very pleasing.  Roasting the vegetables adds great flavor bringing more depth to the already sweet roots.  This makes it appealing to even the pickiest palates. That, combined with its' simplicity keeps it in my regular rotation. - Waverly

New

Best Sellers

Holiday

Exclusively at Food52

Featured Makers

Schoolhouse

Kitchen
Kitchen Utensils & Tools
Kitchen Storage & Organization
Kitchen Linens
Cutting Boards & Knives
Coffee, Tea, & Pantry

Cookware
Skillets & Saute Pans
Baking & Roasting Pans
Dutch Ovens & Stock Pots
Cookware Sets

Tabletop
Dinnerware
Glassware
Table Linens
Flatware & Serving Utensils
Serveware
Outdoor Entertaining

Home
Organization & Storage
Cleaning & Laundry
Bath Towels & Accessories
Decor and Art
Textiles
Holiday

Popular
Quick and Easy
5 Ingredients or Fewer
Cocktails
Appetizers

Ingredients
Chicken
Steak
Salmon
Pasta
Potato
Rice

Meals & Dishes
Breakfast
Lunch
Dinner
Salad
Sweet Treats

Lifestyle
Vegetarian
Vegan
Gluten-Free
Alcohol-Free Drinks

Tools & Techniques
One Pot
Sheet Pan
No Bake
Grill

Travel

Hosting & Entertainment

Parenting

Pets

Kitchen Sink

Crafts & Hobbies

Community

Recipes

How To & Hacks

Meal Planning

Baking

Trending & Seasonal

Drinks

Community

Hotline

Style & Design

Cleaning & Organizing

Outdoors

Renovation

Home Tours

0 Items in your Cart

Rutabaga