Noone should allow small farmers to have seed catalogs in January.
They're yearning so for soil to work that they'll buy anything, like
my friends who decided to plant rutabagas which are now
drying/curing/whatever it is you do with root veggies before storing
them at their home.

Outside of cooking, mashing and seasoning with a little butter salt
and pepper, which they have done, does anyone have any good recipes
for using these roots?

I did show them how to google recipes, but I wasn't terribly impressed
with what came up. We used "recipe" and "rutabaga" for the search
terms.

maxine, back in ri after a lovely few days in the Berkshires

You can make a nice scalloped root veggies casserole......replac your
potaotes with parboiled rutebagas, mix with turnips or parsnips if
desired or go half and half with potaotes and rutabegas.

maxine in ri wrote:
> Noone should allow small farmers to have seed catalogs in January.
> They're yearning so for soil to work that they'll buy anything, like
> my friends who decided to plant rutabagas which are now
> drying/curing/whatever it is you do with root veggies before storing
> them at their home.
>
> Outside of cooking, mashing and seasoning with a little butter salt
> and pepper, which they have done, does anyone have any good recipes
> for using these roots?
>
> I did show them how to google recipes, but I wasn't terribly impressed
> with what came up. We used "recipe" and "rutabaga" for the search
> terms.
>
> maxine, back in ri after a lovely few days in the Berkshires

i make a vegetarian "chili" with sweet potatoes and rutabaga (along with
black beans, tomatoes, bulgur and cinnamon) that is very yummy.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Jude wrote:
> You can make a nice scalloped root veggies casserole......replac your
> potaotes with parboiled rutebagas, mix with turnips or parsnips if
> desired or go half and half with potaotes and rutabegas.
>


That brings back a painful memory. Sometime within the past 15 years
(!) Sunset published a recipe in a fall issue for "roasted root
vegetable casserole" that was described in breathtaking terms as
divine. I thought I'd make it for Thanksgiving.

I spent nearly a day peeling, slicing, chopping, following directions
to the letter. Rutabaga, parsnip, carrot, leeks, potatoes, sweet
potatoes, etc. It made a HUGE amount--three large casseroles full.

I cooked it according to directions and served it at dinner. We each
took about one bite and pushed the rest around the plate, hoping it
would just go away. The rest (all three) went straight into the
garbage after dinner. Never have so many potentially tasty ingredients
been rendered so ICK.

gloria p

On Sat 25 Jun 2005 07:02:51p, Puester wrote in rec.food.cooking:

> Jude wrote:
>> You can make a nice scalloped root veggies casserole......replac your
>> potaotes with parboiled rutebagas, mix with turnips or parsnips if
>> desired or go half and half with potaotes and rutabegas.
>>
>
>
> That brings back a painful memory. Sometime within the past 15 years
> (!) Sunset published a recipe in a fall issue for "roasted root
> vegetable casserole" that was described in breathtaking terms as
> divine. I thought I'd make it for Thanksgiving.
>
> I spent nearly a day peeling, slicing, chopping, following directions
> to the letter. Rutabaga, parsnip, carrot, leeks, potatoes, sweet
> potatoes, etc. It made a HUGE amount--three large casseroles full.
>
> I cooked it according to directions and served it at dinner. We each
> took about one bite and pushed the rest around the plate, hoping it
> would just go away. The rest (all three) went straight into the
> garbage after dinner. Never have so many potentially tasty ingredients
> been rendered so ICK.
>
> gloria p

What a shame, Gloria. I would probably have loved it, depending on exactly
how they were roasted. I roast a similar combination of vegetables (with
quartered onions instead of the leeks), tossed in oil and herbs and a few
whole garlic cloves. I roast them until tender and beginning to brown, in
a single layer in shallow pyrex casseroles. Delicious!

I also like to add rutabagas, cut in chunks, to stews and pot roasts.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"sarah bennett" > wrote in message
m...
> maxine in ri wrote:

> i make a vegetarian "chili" with sweet potatoes and rutabaga (along with
> black beans, tomatoes, bulgur and cinnamon) that is very yummy.

recipe please :-)

rmg wrote:
> "sarah bennett" > wrote in message
> m...
>
>>maxine in ri wrote:
>
>
>>i make a vegetarian "chili" with sweet potatoes and rutabaga (along with
>>black beans, tomatoes, bulgur and cinnamon) that is very yummy.
>
>
> recipe please :-)
>
>

well, i made it up., so i dont really have a recipe. Saute some onions,
celery, bell pepper, a bit of whatever chilies i have on hand, some
carrot. when those veggies are softened, add garlic, cook for a minute
then add cumin, chili powder, cinnamon. stir and add a big can (or 2-
depends on how much chili you want :> )of whole tomatoes; mash it up
with a fork or potato masher. add dried black beans and a bottle of dark
beer and cook for a while (an hour or so?), then add big chunks of
rutabaga and sweet potato and s&p to taste. then you simmer it till the
beans and root veggies are cooked, add some bulgur (a half cup? a cup? i
havent made this in a while), and keep the pot warm while the bulgur
softens. its kind of sweet, but i still like it with sharp cheddar on
top. mmm!

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"maxine in ri" > wrote in message
...

>
> Outside of cooking, mashing and seasoning with a little butter salt
> and pepper, which they have done, does anyone have any good recipes
> for using these roots?
>
> I did show them how to google recipes, but I wasn't terribly impressed
> with what came up. We used "recipe" and "rutabaga" for the search
> terms.
>

The rest of the world is likely to call them turnips (or maybe swedes)
however you can google til you are blue in the face it will not make them
any more tasty. You can add them judiciously to soups but don't overdo it
or all you will taste is turnip.

David

PS I understand that cattle love them!

D

David Hare-Scott wrote:

> "maxine in ri" > wrote in message
> ...
>
>
>>Outside of cooking, mashing and seasoning with a little butter salt
>>and pepper, which they have done, does anyone have any good recipes
>>for using these roots?
>>
>>I did show them how to google recipes, but I wasn't terribly impressed
>>with what came up. We used "recipe" and "rutabaga" for the search
>>terms.
>>
>
>
> The rest of the world is likely to call them turnips (or maybe swedes)
> however you can google til you are blue in the face it will not make them
> any more tasty. You can add them judiciously to soups but don't overdo it
> or all you will taste is turnip.
>
> David
>
> PS I understand that cattle love them!
>
> D
>
>
IMO, they taste like ear wax not that I've ever tasted ear wax. DH
likes them mashed with a little butter. I'll have a bite or two before
the gag reflex kicks in.

On Sat, 25 Jun 2005 21:38:11 -0400, maxine in ri >
wrote:

>Noone should allow small farmers to have seed catalogs in January.
>They're yearning so for soil to work that they'll buy anything, like
>my friends who decided to plant rutabagas which are now
>drying/curing/whatever it is you do with root veggies before storing
>them at their home.
>
>Outside of cooking, mashing and seasoning with a little butter salt
>and pepper, which they have done, does anyone have any good recipes
>for using these roots?
>
>I did show them how to google recipes, but I wasn't terribly impressed
>with what came up. We used "recipe" and "rutabaga" for the search
>terms.
>
>maxine, back in ri after a lovely few days in the Berkshires


Cook them & mash them as you would white potatoes, but instead of
milk, use half & half. Liberally add freshly ground nutmeg, as well as
freshly ground pepper. Salt to taste.

Some people like to mix them with mashed potatoes, ration of your
choosing.

I am not sure if they are a acquired taste, or just something that one
is either born liking or hating. The Hub & I are quite fond on them.
one of the kids is tolerant and the twins would rather die than eat
them.

Boron

maxine in ri wrote:
>
> Noone should allow small farmers to have seed catalogs in January.
> They're yearning so for soil to work that they'll buy anything, like
> my friends who decided to plant rutabagas which are now
> drying/curing/whatever it is you do with root veggies before storing
> them at their home.
>
> Outside of cooking, mashing and seasoning with a little butter salt
> and pepper, which they have done, does anyone have any good recipes
> for using these roots?
>
> I did show them how to google recipes, but I wasn't terribly impressed
> with what came up. We used "recipe" and "rutabaga" for the search
> terms.
>
> maxine, back in ri after a lovely few days in the Berkshires

Just about anything made with potatoes can be made with
rutabagas/swedes.

Arri London wrote:
> maxine in ri wrote:
> >
> > Noone should allow small farmers to have seed catalogs in January.
> > They're yearning so for soil to work that they'll buy anything, like
> > my friends who decided to plant rutabagas which are now
> > drying/curing/whatever it is you do with root veggies before storing
> > them at their home.
> >
> > Outside of cooking, mashing and seasoning with a little butter salt
> > and pepper, which they have done, does anyone have any good recipes
> > for using these roots?
> >
> > I did show them how to google recipes, but I wasn't terribly impressed
> > with what came up. We used "recipe" and "rutabaga" for the search
> > terms.
> >
> > maxine, back in ri after a lovely few days in the Berkshires
>
> Just about anything made with potatoes can be made with
> rutabagas/swedes.

That's like saying anything made with lobster can be made with cod
fish.

Rutabaga latkes... oh yeah.

Just try doing a mock potato salad with turnips turnips.

Sheldon

On Sat, 25 Jun 2005 21:38:11 -0400, maxine in ri >
connected the dots and wrote:

utside of cooking, mashing and seasoning with a little butter salt
~and pepper, which they have done, does anyone have any good recipes
~for using these roots?
~
~maxine, back in ri after a lovely few days in the Berkshires


Thanks for the suggestions, recommendations, and warnings. My friends
like strong veggies, and grow quite a few that I don't care for, but
when she cooks them, they are great!

I've forwarded along your messages, with information on how to find
the thread if they wish to respond.

maxine in ri

Rutabaga is quite tasty raw---ya know, like you eat carrots and celery. As
a matter of fact, it is tastier raw than cooked.

Pam

On Sun, 26 Jun 2005 06:54:39 GMT, "David Hare-Scott"
> wrote:

>
>"maxine in ri" > wrote in message
.. .
>
>>
>> Outside of cooking, mashing and seasoning with a little butter salt
>> and pepper, which they have done, does anyone have any good recipes
>> for using these roots?
>>
>> I did show them how to google recipes, but I wasn't terribly impressed
>> with what came up. We used "recipe" and "rutabaga" for the search
>> terms.
>>
>
>The rest of the world is likely to call them turnips (or maybe swedes)

oh! Now I know what you're talking about. I was picturing some
exotic thing. These are diving baked in a glaze of honey, cumin,
cinnamon (from memory). It's middle eastern tasting and delicions.

Hope

In article >,
"David Hare-Scott" > wrote:

> "maxine in ri" > wrote in message
> ...
>
> >
> > Outside of cooking, mashing and seasoning with a little butter salt
> > and pepper, which they have done, does anyone have any good recipes
> > for using these roots?
> >
> > I did show them how to google recipes, but I wasn't terribly impressed
> > with what came up. We used "recipe" and "rutabaga" for the search
> > terms.
> >
>
> The rest of the world is likely to call them turnips (or maybe swedes)
> however you can google til you are blue in the face it will not make them
> any more tasty. You can add them judiciously to soups but don't overdo it
> or all you will taste is turnip.

IME (growing up in the southern US), "turnips" are white-fleshed, with
purple skin near the top; "rutabagas" are yellow-fleshed, and stronger
flavored. Never heard the term "Swede" down there.

Isaac