Gabby wrote:
> "EastneyEnder" > wrote in message
> ...
> >
> > Swede is definitely one of those things (like Brussels sprouts) that you
> > hated when a kid but rediscover when a grown-up... bear that in mind if
> > you're serving it to people who have never tried it before!
>
> In this neck of the woods, turnips are practically unknown, but rutabagas
> (which we've always called turnips) are a staple.

I was over 30 before I realised that rutabega and turnips were not
diffferent words for the same thing. I wondered why my mother called
them rutabega but put it down to her American upbringing.

> Few families wouldn't
> have it at least once a week. I agree with previous posters who've said
> they are good raw. I usually eat as much while I'm preparing them as when
> they're cooked.

Good both ways. Baked with parsips and a bit of butter is a good
approach too.

>
> Brussel Sprouts, OTOH, are definitely an acquired taste -- one that, for
> some unknown reason, my husband has recently acquired (at the age of 57).

Good from him.

> That means that we have steamed Sprouts anytime he does the grocery shopping
> and sees some. I don't dislike them, but they're not something I'd miss if
> they didn't make it to my plate.
>
> Gabby

John Kane, Kingston ON Canada