Dinner last night, I had one rutabaga, one sweet potato, not enough to
make a full meal. What to do ? I diced one cup of rutabaga, diced one
cup of sweet potato, diced one cup of red skinned potatoes. I steamed
until tender, then mashed. Put the mash into shallow casserole and
sprinkled shredded cheese on top. Put into 350 oven until cheese got
golden brown. Very good, tasty, yummy...
--
Skype <fxdlrider2>

In article m>,
Old Harley Rider > wrote:

> Dinner last night, I had one rutabaga, one sweet potato, not enough to
> make a full meal. What to do ? I diced one cup of rutabaga, diced one
> cup of sweet potato, diced one cup of red skinned potatoes. I steamed
> until tender, then mashed. Put the mash into shallow casserole and
> sprinkled shredded cheese on top. Put into 350 oven until cheese got
> golden brown. Very good, tasty, yummy...

Sounds good and creative! Carrot would go with that too.
Mom used to make mashed carrots and turnips together with a little salt,
pepper and butter...

I hated it as a child, (did not like the flavor of the turnips) but I've
been tossing around the idea of making some just for old times sake for
dad as he really liked that combo, and trying it again myself as my
tastes really have changed as an adult.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Old Harley Rider wrote:
> Dinner last night, I had one rutabaga, one sweet potato, not enough to
> make a full meal. What to do ? I diced one cup of rutabaga, diced one
> cup of sweet potato, diced one cup of red skinned potatoes. I steamed
> until tender, then mashed. Put the mash into shallow casserole and
> sprinkled shredded cheese on top. Put into 350 oven until cheese got
> golden brown. Very good, tasty, yummy...

Nothing wrong with making root veggies a primary meal ingredient. If you
are cooking for yourself, sounds like you made a good combo. I would
only consider what added ingredients, and cooking method for the
finished results for the finished product.

Being creative is a good thing.

Bob

"Old Harley Rider" > wrote in message
g.com...
> Dinner last night, I had one rutabaga, one sweet potato, not enough to
> make a full meal. What to do ? I diced one cup of rutabaga, diced one cup
> of sweet potato, diced one cup of red skinned potatoes. I steamed until
> tender, then mashed. Put the mash into shallow casserole and sprinkled
> shredded cheese on top. Put into 350 oven until cheese got golden brown.
> Very good, tasty, yummy...
> --
Very creative!

Old Harley Rider wrote:
> Dinner last night, I had one rutabaga, one sweet potato, not enough to
> make a full meal. What to do ? I diced one cup of rutabaga, diced one
> cup of sweet potato, diced one cup of red skinned potatoes. I steamed
> until tender, then mashed. Put the mash into shallow casserole and
> sprinkled shredded cheese on top. Put into 350 oven until cheese got
> golden brown. Very good, tasty, yummy...

Wow, that sounds really good.

I'll have to try it.

Serene, currently eating a ham sandwich

On Nov 7, 9:57*pm, Omelet > wrote:
> In article m>,
> *Old Harley Rider > wrote:
>
> > Dinner last night, I had one rutabaga, one sweet potato, not enough to
> > make a full meal. What to do ? *I diced one cup of rutabaga, diced one
> > cup of sweet potato, diced one cup of red skinned potatoes. I steamed
> > until tender, then mashed. Put the mash into shallow casserole and
> > sprinkled shredded cheese on top. Put into 350 oven until cheese got
> > golden brown. Very good, tasty, yummy...
>
> Sounds good and creative! Carrot would go with that too.
> Mom used to make mashed carrots and turnips together with a little salt,
> pepper and butter...
>
> I hated it as a child, (did not like the flavor of the turnips) but I've
> been tossing around the idea of making some just for old times sake for
> dad as he really liked that combo, and trying it again myself as my
> tastes really have changed as an adult.

Try roughly mashed carrot and parsnip. YUM.

JB

> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> Subscribe:

In article
>,
Golden One > wrote:

> On Nov 7, 9:57*pm, Omelet > wrote:
> > In article m>,
> > *Old Harley Rider > wrote:
> >
> > > Dinner last night, I had one rutabaga, one sweet potato, not enough to
> > > make a full meal. What to do ? *I diced one cup of rutabaga, diced one
> > > cup of sweet potato, diced one cup of red skinned potatoes. I steamed
> > > until tender, then mashed. Put the mash into shallow casserole and
> > > sprinkled shredded cheese on top. Put into 350 oven until cheese got
> > > golden brown. Very good, tasty, yummy...
> >
> > Sounds good and creative! Carrot would go with that too.
> > Mom used to make mashed carrots and turnips together with a little salt,
> > pepper and butter...
> >
> > I hated it as a child, (did not like the flavor of the turnips) but I've
> > been tossing around the idea of making some just for old times sake for
> > dad as he really liked that combo, and trying it again myself as my
> > tastes really have changed as an adult.
>
> Try roughly mashed carrot and parsnip. YUM.
>
> JB

Never tried parsnip.
What does it taste like?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Omelet > wrote:

> Never tried parsnip.
> What does it taste like?

Because of this newsgroup, I tried one for taste. I cubed and boiled it.
It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
if they were served to me. I wasn't dazzled enough to dig up recipes and
buy a peck.

leo

On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> wrote:

>In article >,
> Omelet > wrote:
>
>> Never tried parsnip.
>> What does it taste like?
>
>Because of this newsgroup, I tried one for taste. I cubed and boiled it.
>It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
>if they were served to me. I wasn't dazzled enough to dig up recipes and
>buy a peck.
>
>leo

Try them roasted. Much, much, much, MUCH better than boiled.. It
becomes a totally different vegetable.

Christine

Christine Dabney wrote:
> On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> > wrote:
>
>> In article >,
>> Omelet > wrote:
>>
>>> Never tried parsnip.
>>> What does it taste like?
>> Because of this newsgroup, I tried one for taste. I cubed and boiled it.
>> It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
>> if they were served to me. I wasn't dazzled enough to dig up recipes and
>> buy a peck.
>>
>> leo
>
> Try them roasted. Much, much, much, MUCH better than boiled.. It
> becomes a totally different vegetable.
>
> Christine


Agreed. Roasting or sauteing in a little butter causes the
sugars in the parsnips to caramelize and they get quite sweet.
You don't get that effect with boiling.

gloria p

On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> wrote:

>In article >,
> Omelet > wrote:
>
>> Never tried parsnip.
>> What does it taste like?
>
>Because of this newsgroup, I tried one for taste. I cubed and boiled it.
>It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
>if they were served to me. I wasn't dazzled enough to dig up recipes and
>buy a peck.
>
A parsnip is an absolute must in winter soup, the hearty kind with
beans to be exact. Don't use a lot, pick the smallest parsnip you can
find to flavor an 8 quart pot (I grate it, so it disintegrates in the
end).


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 09 Nov 2009 19:51:48 -0700, Christine Dabney
> wrote:

>On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> wrote:
>
>>In article >,
>> Omelet > wrote:
>>
>>> Never tried parsnip.
>>> What does it taste like?
>>
>>Because of this newsgroup, I tried one for taste. I cubed and boiled it.
>>It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
>>if they were served to me. I wasn't dazzled enough to dig up recipes and
>>buy a peck.
>>
>>leo
>
>Try them roasted. Much, much, much, MUCH better than boiled.. It
>becomes a totally different vegetable.
>
Oh, yes... you reminded me! They are wonderful when you do a medley
of roasted winter vegetables.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
> > Never tried parsnip.
> > What does it taste like?
>
> Because of this newsgroup, I tried one for taste. I cubed and boiled it.
> It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
> if they were served to me. I wasn't dazzled enough to dig up recipes and
> buy a peck.
>
> leo

Thanks! :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> > wrote:
>
> >In article >,
> > Omelet > wrote:
> >
> >> Never tried parsnip.
> >> What does it taste like?
> >
> >Because of this newsgroup, I tried one for taste. I cubed and boiled it.
> >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
> >if they were served to me. I wasn't dazzled enough to dig up recipes and
> >buy a peck.
> >
> A parsnip is an absolute must in winter soup, the hearty kind with
> beans to be exact. Don't use a lot, pick the smallest parsnip you can
> find to flavor an 8 quart pot (I grate it, so it disintegrates in the
> end).

Cool!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Christine Dabney wrote:
>
> On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell
> > wrote:
>
> >In article >,
> > Omelet > wrote:
> >
> >> Never tried parsnip.
> >> What does it taste like?
> >
> >Because of this newsgroup, I tried one for taste. I cubed and boiled it.
> >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them
> >if they were served to me. I wasn't dazzled enough to dig up recipes and
> >buy a peck.
> >
> >leo
>
> Try them roasted. Much, much, much, MUCH better than boiled.. It
> becomes a totally different vegetable.
>
> Christine


Or slice and saute until browned. Parsnips aren't intrinsically dazzling
though