I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.

Best regards,
Bob

On Sat, 03 Dec 2005 23:10:54 -0600, zxcvbob
wrote:

I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.

Their flavor reminds me a lot of cabbage. I've never prepared them
from fresh, so I won't be able to help much. I've had them cubed as
well as mashed, so I suspect you might cook them like potatoes.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Gordon Ramsay tends to be quite a jerk but I am enjoying his "F Word"
series. I haven't tried any of the recipes he's used but he had the
following on last weeks program:

http://www.channel4.com/life/microsi...edchicken.html

Caramelized Turnips

Turnips:

* 1 1/2 medium turnips
* 3 tsp five spice
* 5 tbsp Port

* Olive oil
* Extra butter
* Salt and pepper

Peel and cut the turnips into quarters. Dust with five spice and a
sprinkling of salt. Sauté in a hot pan with a little olive oil until
they pick up a good colour. Pour over the port and allow it to stain
the turnips. Leave to reduce until syrupy. Add a small amount of water,
cover the pan with tinfoil and leave to braise until the turnips are
tender.

There are only a few cooking programs I enjoy, my favorite was "Too
Many Cooks" on ITV. Sadly, they finished the current series with no
plans to do another (I asked). I tried most of the recipes from this
series and they were most excellent. The program is no longer
available but the recipes a http://www.itv.com/page.asp?partid=3551
It's a stupid frame but you should get the "Too Many Cooks" homepage.

Now say thank you because I did not begin by asking if you had a pot
large enough.

--
Hexe
Buchholz DE

On Sat 03 Dec 2005 10:10:54p, Thus Spake Zarathustra, or was it zxcvbob?

I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.

Best regards,
Bob

Rutabaga is one of my favorite vegetables. I peel, cube, and boil 'til very
tender, drain then shake in the dry pan over heat to evaporate liquid. I
prefer them mashed and further dried, then seasoned with a bit of bacon fat.
A few hot pepper flakes are good.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"zxcvbob" wrote ...
I bought a really nice looking rutabagas ("swede") today, and I don't know
what to do with it. I know it's like a sweet mild turnip with yellow
flesh. I'm not sure if they are starchy or not. What's the best thing to
do with them? Thanks.

Best regards,
Bob

Rutabaga makes a truly fine addition to crudités---very sweet when raw.

Be very, very careful when peeling and cutting. I'm missing a nicely fried
chunk of my left little finger from peeling and chopping one of those
things!

I was so totally upset because I couldn't get a rutabaga here (Woodland
Park, CO) for my turkey soup. Root vegetables rule in winter soups.

That said, I was raised with rutabaga boiled like potatoes (with actually a
potato added) and mashed. Also, a recent Penzey's catalog had a recipe for
a rutabaga/carrot au gratin---

Rutabaga and Carrot Bake (Penzey's)
Serves 8 - 10
1 - 2 good-sized rutabaga (2 - 3 lb total)
1 lb carrots, peeled and sliced into coins 1/4-inch thick
3 Tbsp butter
1 medium onion, chopped
1 tsp ground black pepper
2 tsp salt
1 tsp marjoram
1/2 tsp granulated garlic (or less when using garlic powder)
3 Tbsp flour
3 c milk
1/2 c grated cheddar cheese

Heat oven to 360 deg F. Rutabagas can be very difficult to cut because they
are very tough and dense, so be careful when you cut it. Place the flat side
down on a cutting board and cut the rutabaga in half. Cut the wax and skin
off using a paring knife. When peeled, cut each half into slices about
1/2-inch thick. Cut each slice into 1/2-inch cubes. Put the rutabaga into a
pot and cover it with water to at least 2 inches over the vegetables. Bring
to a boil and cook for 10 minutes. Add the carrots to the pot and cook for
another 5 minutes. After you put the rutabaga into the pot, start your white
sauce. Melt the butter in a saucepan, add the onion, black pepper, salt,
marjoram, and garlic. Cook over medium heat until the onion has softened,
about 5 minutes. Stir in the flour and cook for about 3 minutes. Add the
milk and stir constantly until the mixture comes to a near boil, stir and
cook another 3 minutes. Remove from heat and set aside until the vegetables
are ready. When vegetables are cooked, drain them and put into a 2-qt
casserole or 9X13 pan. Pour the white sauce over the rutabaga and carrot
mixture and top with the grated cheddar cheese. Lightly cover with foil and
put into oven until the casserole is hot and bubbly, about 20 - 30 minutes.
Remove the foil and put under the broiler for a few minutes to brown the
cheese. Serve hot.

Prep Time: 20 minutes
Cooking Time:45 minutes

"Damsel in dis Dress" wrote in
message ...
On Sat, 03 Dec 2005 23:10:54 -0600, zxcvbob

wrote:

I bought a really nice looking rutabagas ("swede") today,
and I don't
know what to do with it. I know it's like a sweet mild
turnip with
yellow flesh. I'm not sure if they are starchy or not.
What's the best
thing to do with them? Thanks.

Their flavor reminds me a lot of cabbage. I've never
prepared them
from fresh, so I won't be able to help much. I've had
them cubed as
well as mashed, so I suspect you might cook them like
potatoes.

Carol

That's how I cook them. Peel, 1 inch dice. Usually
microwave and then mash. I like to add a little brown
sugar.

MoM

"Hexe" wrote in message
oups.com...
Gordon Ramsay tends to be quite a jerk but I am enjoying his
"F Word"
series. I haven't tried any of the recipes he's used but he
had the
following on last weeks program:

http://www.channel4.com/life/microsi...edchicken.html

Caramelized Turnips

Snip

Turnips are NOT rutebaga or swede.

MoM

zxcvbob wrote:
I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.


I like them baked (or roasted, whatever the right word is). When I
roast a chicken, turkey parts, leg of lamb or beef, I put white
potatoes, sweet potatoes, turnips, carrots and/or rutabaga around the
roasting platter. If the meat doesn't strike me as fatty, I'll drizzle
some olive oil on the vegetables. If the meat is fatty enough, I'll
baste the vegetables. Rutabaga is dense and takes forever to get soft
in the oven. For that reason, I peel it (which sometimes means taking
the wax coating off and sometimes means just peeling), cut it into rough
2" cubes and put it in with the roast to bake for the full time,
possibly a few hours. Follow the time and temperature instructions for
the meat. A sprinkle of dried green herbs such as basil, oregano,
tarragon, dill when it is all put in the oven is nice too.


--Lia

On Sun, 04 Dec 2005 08:04:29 +0000, "MoM" wrote:




Turnips are NOT rutebaga or swede.

MoM


so somebody is going to come to your house and slap your wrists because
you didn't use the exact ingredients as specified?!

I was going to continue with a snide comment but wanted to check my
facts http://www.innvista.com/health/foods...es/turnips.htm

I agree that Teltowrübchen and Mairübchen are better than turnip. Never
had these two varieties until I moved to Germany.

Rutabagas are more closely related to the cabbage.

and to beg difference with you:
Rutabaga is a corruption of the archaic Swedish word rotabaggee which
roughly means 'baggy root'. From 'rapa' comes the common name "rape",
which is now given to another species; but the Scottish word "neep" is
derived from the botanical napus although they prefer to use the name
"Swede" since, it is thought, that is where they obtained the vegetable.
The flavors are similar enough that I believe they can be interchanged
in a recipe. Unless you fear the Recipe Police.






:Hexe
--
: Thought for the journey:
I spilled spot remover on my dog. He's gone now. - Steven Wright

On Sun 04 Dec 2005 02:28:19a, Thus Spake Zarathustra, or was it Hexe?

On Sun, 04 Dec 2005 08:04:29 +0000, "MoM" wrote:




Turnips are NOT rutebaga or swede.

MoM


so somebody is going to come to your house and slap your wrists because
you didn't use the exact ingredients as specified?!

Around this group I wouldn't be surprised!

I was going to continue with a snide comment but wanted to check my
facts http://www.innvista.com/health/foods...es/turnips.htm

I agree that Teltowrübchen and Mairübchen are better than turnip. Never
had these two varieties until I moved to Germany.

Rutabagas are more closely related to the cabbage.

and to beg difference with you:
Rutabaga is a corruption of the archaic Swedish word rotabaggee which
roughly means 'baggy root'. From 'rapa' comes the common name "rape",
which is now given to another species; but the Scottish word "neep" is
derived from the botanical napus although they prefer to use the name
"Swede" since, it is thought, that is where they obtained the vegetable.
The flavors are similar enough that I believe they can be interchanged
in a recipe. Unless you fear the Recipe Police.

They're parked across the street in a black car with tinted windows.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article ,
zxcvbob wrote:

I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.

Best regards,
Bob

Peel and eat. Rutabaga. Not bad raw. Dip.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

In article ,
zxcvbob wrote:

I bought a really nice looking rutabagas ("swede") today, and I don't
know what to do with it. I know it's like a sweet mild turnip with
yellow flesh. I'm not sure if they are starchy or not. What's the best
thing to do with them? Thanks.

Best regards,
Bob

I meant to USE it as a dip, not that YOU'RE a dip.

On second thought. . . .
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

Michael "Dog3" Lonergan wrote:
I usually either roast them or mash them. Butter is your friend

Try mashing them with butter, and grated nutmeg. Many people who don't like
the strong taste of swede often like it with the nutmeg - it seems to cancel
out some of the strong "swedey" flavour.

Sue
--
NTL ate my signature!

"zxcvbob" wrote in message
...
I bought a really nice looking rutabagas ("swede") today, and I don't know
what to do with it. I know it's like a sweet mild turnip with yellow
flesh. I'm not sure if they are starchy or not. What's the best thing to
do with them? Thanks.

One of my favourite veggies. Peeled, boiled until tender, drained, mashed
with S&P and butter. I also add them to stews and soups.

Gabby

In article ,
"Gabby" wrote:

"zxcvbob" wrote in message
...
I bought a really nice looking rutabagas ("swede") today, and I don't know
what to do with it. I know it's like a sweet mild turnip with yellow
flesh. I'm not sure if they are starchy or not. What's the best thing to
do with them? Thanks.

One of my favourite veggies. Peeled, boiled until tender, drained, mashed
with S&P and butter. I also add them to stews and soups.

Gabby

We blend the above into Mashed potatoes. I like 80% but I am prone
to bitter. Rest of our house ignores rutabagas or goes 20%.

Bill

--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
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