I've had one around here since the Year Gimel......thanks.

On Dec 2, 8:42*am, Kalmia > wrote:
> I've had one around here since the Year Gimel......thanks.

Compost! ;-)

John Kuthe...

"Kalmia" > ha scritto nel messaggio
> I've had one around here since the Year Gimel......thanks.

Me too and if I do go there I am buying some! I like them boiled and
mashed, but also roasted.

Kalmia wrote:
>
>I've had one around here since the Year Gimel......thanks.

Peel and cut into sticks, raw rutabaga is great for dips... always a
hit on a crudité platter... be fancy schmancy with a ripple cut knife.
I always eat rutabaga and other turnips raw, I don't like their
texture cooked.

On Dec 2, 6:42*am, Kalmia > wrote:
> I've had one around here since the Year Gimel......thanks.

Avoidance is my favorite treatment....there's some strange tang to
rutabagas and turnips that turn me off.

ImStillMags wrote:
>Kalmia wrote:
>>
>> I've had one around here since the Year Gimel......thanks.
>
>Avoidance is my favorite treatment....there's some strange tang to
>rutabagas and turnips that turn me off.

You're not the only one turned off... didja know that in some circles
"strange tang" is a slang euphemism... a lot of folks are turned off
by Herman Cain's relationships with strange tang. LOL

On 12/2/2011 10:15 AM, ImStillMags wrote:
> On Dec 2, 6:42 am, > wrote:
>> I've had one around here since the Year Gimel......thanks.
>
> Avoidance is my favorite treatment....there's some strange tang to
> rutabagas and turnips that turn me off.

I'm with you there! Tho' shredded uncooked rutabaga is not bad in salads
and I remember once enjoying mashed turnips with French Canadian meat
pie in Quebec. But, I was *very* hungry!

--


James Silverton, Potomac

I'm *not*

On Fri, 2 Dec 2011 06:42:33 -0800 (PST), Kalmia
> wrote:

>I've had one around here since the Year Gimel......thanks.

1/2 inch Cubes, boil, salt & pepper- butter.

As I was cubing it last week, I was thinking it should be good
roasted. It is the *one* vegetable my wife actually asks for, [not
often-- but every so often] though, so I fixed the way she liked it---
but next week I'm roasting one.

I think I'll still cube it-- and I'm thinking of an apple cider
vinaigrette for it--- but I'm reading your responses eagerly for
better ideas.

Jim

"Jim Elbrecht" > wrote in message
...
> On Fri, 2 Dec 2011 06:42:33 -0800 (PST), Kalmia
> > wrote:
>
>>I've had one around here since the Year Gimel......thanks.
>
> 1/2 inch Cubes, boil, salt & pepper- butter.
>
> As I was cubing it last week, I was thinking it should be good
> roasted. It is the *one* vegetable my wife actually asks for, [not
> often-- but every so often] though, so I fixed the way she liked it---
> but next week I'm roasting one.
>
> I think I'll still cube it-- and I'm thinking of an apple cider
> vinaigrette for it--- but I'm reading your responses eagerly for
> better ideas.
>
> Jim

I have roaster root veggies and they are good. Add herbs. Radishes are
nice too, though most people roasting root veggies don't think of them.

Kalmia wrote:
> I've had one around here since the Year Gimel......thanks.

Peel, dice, and boil in the smallest possible amount of water --
poaching or steaming is probably a better description. The water
should boil away just as they are done. Add a little butter, salt,
and (here's the secret ingredient) red pepper flakes.

If it's been sitting on the counter that long, it probably has green
sprouts on the top. Those are good to munch raw; they are kind of
sweet. HTH :-)

--
Bob

"Do the Rutabagas Boogie, do it all the time,
with a fresh rutabagas pulled right off the vine..."
--Paul Shelasky & His Musical Zombies

On 12/2/2011 10:15 AM, ImStillMags wrote:

> Avoidance is my favorite treatment....there's some strange tang to
> rutabagas and turnips that turn me off.

It's because they taste like dirt worse than beets. I hear
they make fine compost, so they're useful for something.

nancy

On 12/2/2011 9:42 AM, Kalmia wrote:
> I've had one around here since the Year Gimel......thanks.

For really simple I just cube and boil until just getting soft and eat.

If I have the oven going I put the cubes on a sheet pan, sprinkle with a
little olive oil and roast. It really brings out the natural sweetness.
Just like roasting other root vegetables it really doesn't need anything
else because of all of the natural flavor the roasting brings out.

On Fri, 02 Dec 2011 10:03:16 -0500, Brooklyn1 <Gravesend1> wrote:

>Kalmia wrote:
>>
>>I've had one around here since the Year Gimel......thanks.
>
>Peel and cut into sticks, raw rutabaga is great for dips... always a
>hit on a crudité platter... be fancy schmancy with a ripple cut knife.
>I always eat rutabaga and other turnips raw, I don't like their
>texture cooked.

Agreed. IMO raw is best.
Second best is cooked along with potatoes then riced and whipped with
butter, cream, salt & pepper and an egg yolk or two.

Ross.

"George" > wrote in message
...
> On 12/2/2011 9:42 AM, Kalmia wrote:
>> I've had one around here since the Year Gimel......thanks.
>
I like to cube them first and then marinate them in a dark red wine for two
hours. Remove from the marinade and season lightly with salt, pepper and red
pepper flakes. Then lightly brown them in a skillet with some EVOO for about
2 minutes, this should make your house smell nice. Once they are browned,
throw them away

Seriously I've had them in pies and enjoyed them but that's about it.

"Kalmia" > wrote in message
...
> I've had one around here since the Year Gimel......thanks.

My favourite is steamed and then mashed with butter. I often mash them
with carrots too.


--
http://www.shop.helpforheroes.org.uk/

On Fri, 2 Dec 2011 06:42:33 -0800 (PST), Kalmia > wrote:

>I've had one around here since the Year Gimel......thanks.

My German grandmother used to boil them and mash with an equal volume of
potatoes, then serve with beef or lamb. I still love these, and made a batch
just last weekend. You do have to be judicious in incorporating butter and
cream, though, because the rutabagas retain a lot of water.

I also like to cut them into 3/4 inch cube, par cook, and then incorporate them
in a stir fry veggie mix. They provide a nice flavor counterpoint to many other
vegetables.

-- Larry

"Kody" > wrote in message
...
>
> "George" > wrote in message
> ...
>> On 12/2/2011 9:42 AM, Kalmia wrote:
>>> I've had one around here since the Year Gimel......thanks.
>>
> I like to cube them first and then marinate them in a dark red wine for
> two hours. Remove from the marinade and season lightly with salt, pepper
> and red pepper flakes. Then lightly brown them in a skillet with some EVOO
> for about 2 minutes, this should make your house smell nice. Once they are
> browned, throw them away
>
> Seriously I've had them in pies and enjoyed them but that's about it.

I cube mine and add to stews and casseroles too.




--
http://www.shop.helpforheroes.org.uk/

On 12/2/11 9:42 AM, Kalmia wrote:
> I've had one around here since the Year Gimel......thanks.

One of the ingredients I use in Cornish Pasties. That's the only way I
use them. My mother loved them mashed.

cut into chuncks along with turnip parsnips and cooked with a pork roast
"Kalmia" > wrote in message
...
> I've had one around here since the Year Gimel......thanks.

In article
>,
Kalmia > wrote:

> I've had one around here since the Year Gimel......thanks.

Raw. With dip.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Dec 2, 8:52*am, "Kody" > wrote:
> "George" > wrote in message
>
> ...> On 12/2/2011 9:42 AM, Kalmia wrote:
> >> I've had one around here since the Year Gimel......thanks.
>
> I like to cube them first and then marinate them in a dark red wine for two
> hours. Remove from the marinade and season lightly with salt, pepper and red
> pepper flakes. Then lightly brown them in a skillet with some EVOO for about
> 2 minutes, this should make your house smell nice. Once they are browned,
> throw them away
>
> Seriously I've had them in pies and enjoyed them but that's about it.

LOL!

On 12/2/2011 8:42 AM, Kalmia wrote:
> I've had one around here since the Year Gimel......thanks.

Not the year "Aleph" <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Kalmia wrote:

> I've had one around here since the Year Gimel......thanks.

I made this as part of Thanksgiving 2008, and liked it a lot. The recipe is
adapted from _Patrick O'Connell's Refined American Cuisine_:

Rutabaga Rösti

2 large Idaho baking potatoes
1 medium rutabaga, peeled and quartered
1 medium onion, finely chopped
salt and freshly ground white pepper to taste
butter for cooking

Peel the potatoes, leaving them whole. Combine with the rutabaga and steam
for 15 minutes. Let cool.

Using the large-holed blade of a box grater, shred the potatoes and
rutabaga. Fold in the finely chopped onion.

Season the shredded vegetables with salt and pepper and form them into 6
cakes. In a large skillet, heat half the clarified butter over medium heat.
Carefully place 3 cakes in the skillet and brown them on both sides for
about 5 to 7 minutes per side. Remove and drain on paper towels. Repeat with
the remaining cakes and butter. May be made up to 1 hour in advance and
rewarmed before serving.

BOB'S NOTE: I cut the recipe in half, and it still made a LOT more than we
could eat. But it was quite tasty.


Bob

"Nancy Young" <replyto@inemail> wrote in message
...
> On 12/2/2011 10:15 AM, ImStillMags wrote:
>
>> Avoidance is my favorite treatment....there's some strange tang to
>> rutabagas and turnips that turn me off.
>
> It's because they taste like dirt worse than beets. I hear
> they make fine compost, so they're useful for something.
>
> nancy

Rutabegas look waxy to me. I've gotten more adventurous as I get older I
don't think I want to eat a rutabega.

Jill

"Storrmmee" > wrote in message
...
> cut into chuncks along with turnip parsnips and cooked with a pork roast


My mother used to try to hide turnips in beef stew. She'd cut them into
chunks just like the potatoes. They looked the same, but when you took a
bite you knew the difference! And not in a good way. It's a taste I have
yet to acquire. I'll pass on the turnips and rutabega.

Jill

> "Kalmia" > wrote in message
> ...
>> I've had one around here since the Year Gimel......thanks.
>
>

"jmcquown" > wrote:

>
>"Nancy Young" <replyto@inemail> wrote in message
...
>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>
>>> Avoidance is my favorite treatment....there's some strange tang to
>>> rutabagas and turnips that turn me off.
>>
>> It's because they taste like dirt worse than beets. I hear
>> they make fine compost, so they're useful for something.
>>
>> nancy
>
>Rutabegas look waxy to me. I've gotten more adventurous as I get older I
>don't think I want to eat a rutabega.
>

All of the ones I've seen in the market have been dipped in parrafin.
The innards are more of a coarse potato.

While I like both beets and rutabaga, I wouldn't compare their flavor
or texture at all.

Jim

the outside is but the inside is more like a turnip than you think, Lee
"jmcquown" > wrote in message
...
>
> "Nancy Young" <replyto@inemail> wrote in message
> ...
>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>
>>> Avoidance is my favorite treatment....there's some strange tang to
>>> rutabagas and turnips that turn me off.
>>
>> It's because they taste like dirt worse than beets. I hear
>> they make fine compost, so they're useful for something.
>>
>> nancy
>
> Rutabegas look waxy to me. I've gotten more adventurous as I get older I
> don't think I want to eat a rutabega.
>
> Jill

On 12/3/2011 11:07 AM, jmcquown wrote:
>
> "Nancy Young" <replyto@inemail> wrote in message
> ...
>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>
>>> Avoidance is my favorite treatment....there's some strange tang to
>>> rutabagas and turnips that turn me off.
>>
>> It's because they taste like dirt worse than beets. I hear
>> they make fine compost, so they're useful for something.
>>
>> nancy
>
> Rutabegas look waxy to me. I've gotten more adventurous as I get older I
> don't think I want to eat a rutabega.
>
> Jill

Everyone I have ever seen is wax coated. I assume they must dry out
easily so they coat them in wax. Doesn't matter because you peel the skin.

I like them a lot. They are a turnip and cabbage hybrid and have a
complex sort of broccoli/brussel sprout/cabbage taste. They are quite
versatile. You can eat them raw. Boil them. Roast them. I add them to
soup and curries.

On 12/2/2011 11:27 AM, Nancy Young wrote:
> On 12/2/2011 10:15 AM, ImStillMags wrote:
>
>> Avoidance is my favorite treatment....there's some strange tang to
>> rutabagas and turnips that turn me off.
>
> It's because they taste like dirt worse than beets. I hear
> they make fine compost, so they're useful for something.
>
> nancy

I don't think they have that earthy taste that beets have. They have a
sort of broccoli/brussel sprout/cabbage taste.

On 12/3/2011 12:13 PM, George wrote:
> On 12/2/2011 11:27 AM, Nancy Young wrote:
>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>
>>> Avoidance is my favorite treatment....there's some strange tang to
>>> rutabagas and turnips that turn me off.
>>
>> It's because they taste like dirt worse than beets. I hear
>> they make fine compost, so they're useful for something.

> I don't think they have that earthy taste that beets have. They have a
> sort of broccoli/brussel sprout/cabbage taste.

Oh, I love all those vegetables. Cooked, raw, however.

I have a loathing for rutabagas and turnips that's only rivaled
by my dislike of liver. Okay, liver's worse.

To each their own, of course, maybe I have some rutabaga
tasting gene that makes them taste horrid to me. Like Jill said,
my mother would put them in beef stew disguised as potatoes, oh
that moment when you realized it wasn't what you expected. Blech.

nancy

On Dec 3, 11:12*am, "jmcquown" > wrote:

>
> My mother used to try to hide turnips in beef stew. *She'd cut them into
> chunks just like the potatoes. *They looked the same, but when you took a
> bite you knew the difference! *And not in a good way.
> yet to acquire. *I'll pass on the turnips and rutabega.
>

What about parsnips? I've had those snuck into a beef stew too.

On Dec 2, 8:45*am, John Kuthe > wrote:
> On Dec 2, 8:42*am, Kalmia > wrote:
>
> > I've had one around here since the Year Gimel......thanks.
>
> Compost! ;-)
>
> John Kuthe...


You beat me to it. I was going to suggest that the best treatment for
Rutabagas is to till them under and plant tomatoes.

"Nancy Young" <replyto@inemail> wrote in message
...
> On 12/3/2011 12:13 PM, George wrote:
>> On 12/2/2011 11:27 AM, Nancy Young wrote:
>>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>>
>>>> Avoidance is my favorite treatment....there's some strange tang to
>>>> rutabagas and turnips that turn me off.
>>>
>>> It's because they taste like dirt worse than beets. I hear
>>> they make fine compost, so they're useful for something.
>
>> I don't think they have that earthy taste that beets have. They have a
>> sort of broccoli/brussel sprout/cabbage taste.
>
> Oh, I love all those vegetables. Cooked, raw, however.
>
> I have a loathing for rutabagas and turnips that's only rivaled
> by my dislike of liver. Okay, liver's worse.
>
> To each their own, of course, maybe I have some rutabaga
> tasting gene that makes them taste horrid to me. Like Jill said,
> my mother would put them in beef stew disguised as potatoes, oh
> that moment when you realized it wasn't what you expected. Blech.

To me, turnip and rutabaga are totally different flavours. Turnip makes me
feel sick and can flavour a whole meal. Rutabaga has a nice sweet taste to
it.

--
http://www.shop.helpforheroes.org.uk/

"Kalmia" > wrote in message
...
> On Dec 3, 11:12 am, "jmcquown" > wrote:
>
>>
>> My mother used to try to hide turnips in beef stew. She'd cut them into
>> chunks just like the potatoes. They looked the same, but when you took a
>> bite you knew the difference! And not in a good way.
>> yet to acquire. I'll pass on the turnips and rutabega.
>>
>
> What about parsnips? I've had those snuck into a beef stew too.

Parsnips are only worth eating when roasted. They turn beautifully sweet


--
http://www.shop.helpforheroes.org.uk/

turnips and rutas imho do NOT go with beef or poultry, must be pork or
mutton or wild game, you must have a meat that is able to stand up to it,
ithink turnips in a beef stew would gag me, Lee
"jmcquown" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> cut into chuncks along with turnip parsnips and cooked with a pork roast
>
>
> My mother used to try to hide turnips in beef stew. She'd cut them into
> chunks just like the potatoes. They looked the same, but when you took a
> bite you knew the difference! And not in a good way. It's a taste I have
> yet to acquire. I'll pass on the turnips and rutabega.
>
> Jill
>
>> "Kalmia" > wrote in message
>> ...
>>> I've had one around here since the Year Gimel......thanks.
>>
>>
>
>
>

has me wondering how it would be in cole slaw, Lee
"George" > wrote in message
...
> On 12/3/2011 11:07 AM, jmcquown wrote:
>>
>> "Nancy Young" <replyto@inemail> wrote in message
>> ...
>>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>>
>>>> Avoidance is my favorite treatment....there's some strange tang to
>>>> rutabagas and turnips that turn me off.
>>>
>>> It's because they taste like dirt worse than beets. I hear
>>> they make fine compost, so they're useful for something.
>>>
>>> nancy
>>
>> Rutabegas look waxy to me. I've gotten more adventurous as I get older I
>> don't think I want to eat a rutabega.
>>
>> Jill
>
> Everyone I have ever seen is wax coated. I assume they must dry out easily
> so they coat them in wax. Doesn't matter because you peel the skin.
>
> I like them a lot. They are a turnip and cabbage hybrid and have a complex
> sort of broccoli/brussel sprout/cabbage taste. They are quite versatile.
> You can eat them raw. Boil them. Roast them. I add them to soup and
> curries.

with beef i can understand and on top of that being faked out by food is
child abuse, Lee
"Nancy Young" <replyto@inemail> wrote in message
...
> On 12/3/2011 12:13 PM, George wrote:
>> On 12/2/2011 11:27 AM, Nancy Young wrote:
>>> On 12/2/2011 10:15 AM, ImStillMags wrote:
>>>
>>>> Avoidance is my favorite treatment....there's some strange tang to
>>>> rutabagas and turnips that turn me off.
>>>
>>> It's because they taste like dirt worse than beets. I hear
>>> they make fine compost, so they're useful for something.
>
>> I don't think they have that earthy taste that beets have. They have a
>> sort of broccoli/brussel sprout/cabbage taste.
>
> Oh, I love all those vegetables. Cooked, raw, however.
>
> I have a loathing for rutabagas and turnips that's only rivaled
> by my dislike of liver. Okay, liver's worse.
>
> To each their own, of course, maybe I have some rutabaga
> tasting gene that makes them taste horrid to me. Like Jill said,
> my mother would put them in beef stew disguised as potatoes, oh
> that moment when you realized it wasn't what you expected. Blech.
>
> nancy

On Dec 2, 5:46*pm, "Storrmmee" > wrote:
> cut into chuncks along with turnip parsnips and cooked with a pork roast"Kalmia" > wrote in message
>
> ...
>
>
>
> > I've had one around here since the Year Gimel......thanks.- Hide quoted text -
>
> - Show quoted text -

Useless ****.

On Dec 3, 11:12*am, "jmcquown" > wrote:
> "Storrmmee" > wrote in message
>
> ...
>
> > cut into chuncks along with turnip parsnips and cooked with a pork roast
>
> My mother used to try to hide turnips in beef stew. *She'd cut them into
> chunks just like the potatoes. *They looked the same, but when you took a
> bite you knew the difference! *And not in a good way. *It's a taste I have
> yet to acquire. *I'll pass on the turnips and rutabega.
>
> Jill
>
>
>
> > "Kalmia" > wrote in message
> ....
> >> I've had one around here since the Year Gimel......thanks.- Hide quoted text -
>
> - Show quoted text -

Useless ****.

On Dec 3, 11:46*am, "Storrmmee" > wrote:
> the outside is but the inside is more like a turnip than you think, Lee"jmcquown" > wrote in message
>
> ...
>
>
>
>
>
> > "Nancy Young" <replyto@inemail> wrote in message
> ...
> >> On 12/2/2011 10:15 AM, ImStillMags wrote:
>
> >>> Avoidance is my favorite treatment....there's some strange tang to
> >>> rutabagas and turnips that turn me off.
>
> >> It's because they taste like dirt worse than beets. *I hear
> >> they make fine compost, so they're useful for something.
>
> >> nancy
>
> > Rutabegas look waxy to me. *I've gotten more adventurous as I get older I
> > don't think I want to eat a rutabega.
>
> > Jill- Hide quoted text -
>
> - Show quoted text -

Useless ****.