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