Posted on August 21, 2014 by Dan
1 rutabaga 1 Tbsp olive oil 1 Tbsp balsamic vinegar sea salt Heat oven to 500 degrees F. Peel rutabaga. Use a heavy, sharp knife to cut rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges in a baking pan and toss with olive oil to coat well. Spread… Read more »
Posted on August 21, 2014 by Dan
2 cups carrots, peeled and sliced 2 cups rutabaga, peeled and cubed 1 onion, chopped 1.5 Tbsp butter 4 cups chicken broth 1 potato, cubed 1.5 Tbsp maple syrup 1/4 cup 35% cream salt and pepper In a saucepan, cook the carrots, rutabaga, and onions in the butter for about 5 minutes, without browning. Add… Read more »
Posted on August 21, 2014 by Dan
2 leeks, sliced into rounds 1 clove garlic, minced 1 small squash, peeled and cut into cubes 1 rutabaga, cut into cubes 1 or 2 carrots, chopped 2 medium sized potatoes, cut into cubes 1 cup mushrooms, sliced 3 Tbsp flour mixed in a jar with 1/2 cup of water 1 tsp dried savory… Read more »
Posted on August 21, 2014 by Dan
INGREDIENTS 2 pounds (4 kg) potatoes, peeled and diced 8 carrots, peeled and diced 6 parsnips, peeled and diced 1 rutabaga, peeled and diced 2 tablespoons vegetable oil 2 teaspoons, ground cumin Salt and pepper to taste SAUCE 2 cups plain yogurt or non-dairy substitute 1 tablespoon Dijon mustard 2 tablespoons honey Salt to taste… Read more »
Posted on August 21, 2014 by Dan
(de Recettes du Québec) Préparation : 20 minCuisson : 35 minPortions : 6 INGRÉDIENTS 3 tasses (750 ml) de carottes émincées 2 tasses (500 ml) de rutabaga en morceaux 1 1/2 tasse (375 ml) de pommes de terre en quartiers Sel au goût Poivre au goût 2 c. à table (30 ml) de beurre 3… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1035 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
