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
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

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
>
>


I peeled and diced half of it and it's staming right now. I'm gonna add
S&P, butter, red pepper flakes, and a little nutmeg. No one else in the
family is brave enough to taste it.

I tried a piece raw and it wasn't bad. Probably be good sliced thin and
salted, with beer of course.

Bob

zxcvbob wrote:
> 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
>>
>
>
> I peeled and diced half of it and it's staming right now. I'm gonna add
> S&P, butter, red pepper flakes, and a little nutmeg. No one else in the
> family is brave enough to taste it.
>
> I tried a piece raw and it wasn't bad. Probably be good sliced thin and
> salted, with beer of course.
>
> Bob


"Steaming". (I hate it when I do that)

Bob

EastneyEnder wrote:
>
> 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!

These should be able to be frozen, then reheated? I need to do a
veg dish ahead of time for Christmas dinner since I'm doing the turkey
and stuffing this year and am just over surgery. I would like to do a
sweet potato casserole ahead of time too. Do they get watery when
thawed and reaheated?? Anyone??? Thanks...Sharon

On Sun, 04 Dec 2005 13:04:03 -0500, William Wagner
> wrote:


>
> 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

I only had one sweet potato which wasn't big enough for the both of us
so I steamed it together with a white potato mashed them together with
butter, s/p and a hint of cinnamon.

Also good mashed with white potato is celeriac, add a hint of nutmeg.


:Hexe
--
: Thought for the journey:
A pessimist thinks everybody is as nasty as himself, and hates them for it. - George Bernard Shaw

In my experience, you seat him at a dinner party
between a Norwegian and a Dane....

gloria p

Puester wrote:
>
>
> In my experience, you seat him at a dinner party
> between a Norwegian and a Dane....
>
> gloria p


Thank you! I was hoping someone would say something like that (although
I thought it would involve a Finn)

Bob

Melba's Jammin' wrote:
> 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.
>>
>
>
> I meant to USE it as a dip, not that YOU'RE a dip.
>
> On second thought. . . .


Rutabaga Boogie
(by Paul Shelasky)

I got rutabaga skins for the clothes that I wear.
Rutabaga extract to wash my hair.
Rutabaga vapor instead of gas.
Rutabaga paper to wipe my... nose.
Do the rutabaga boogie.
Come along with me.
With a fresh rutabaga pulled right off the tree.

Do the rutabaga boogie.
Do it all the time.
With a fresh rutabaga pulled right off the vine.


Best regards,
Bob

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?

Rutabaga/Molasses Pie

1 1/3 c Rutabaga Cooked/mashed/sieved
1 c Light brown sugar
2 tb Unsulphured molasses
2 Eggs; lightly beaten - (or 1/2 cup egg substitute)
1 1/4 c Light cream
1/2 t Ginger
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ground cloves
1/2 t Salt
1 t Vanilla
Unbaked deep 9-in. pie shell
1/2 c Heavy cream whipped (if desired)
Sliced filberts (hazelnuts)


Preheat oven to 450 deg. Beat together the rutabaga, brown sugar,
molasses, eggs, light cream, ginger, cinnamon, nutmeg, cloves, salt and
vanilla. Pour into the pie shell and bake fifteen minutes. Reduce the
oven heat to 350 deg. and bake about 40 minutes longer, or until set.
Do not overbake. Cool. Serve topped with whipped cream and sliced
filberts. -Just Vegetable-
---


Rutabaga Fries

Good for all root vegetables: turnips, parsnips, carrots, celeriac and
sweet potatoes.

At Calhoun, we prepare Rutabaga Fries using the same method we use for
French Fries.

For French Fries, we wash but don't peel potatoes, slice them into
"French fry" shapes, dry them well and toss them in corn oil. We
season them generously with salt and pepper and spread them on a sheet
pan (cookie sheet) that has been lined with parchment paper. We then
put them in a very hot convection oven at 400F. So our French fries
are not really fried; we call them "oven fries," but they come out
with more flavor and crisper than French fries, which are deep-fried.

Note: we use a convection oven, which makes more efficient use of heat
by circulating hot, dry air. Thus the temperature in a convection
oven, when compared to a standard oven, is the equivalent to 25 degrees
hotter. So to make the "French fries" in a standard oven, you
should set your oven at 425 F. Roast in the oven until deep golden
brown and cooked all the way through.

For the Rutabaga Fries, you use the same method of cooking. Rutabagas
must be peeled. After they are peeled, you slice them into a "French
fry" shape, toss them in corn oil or canola oil, salt and pepper
generously, spread them out on a sheet pan that has been lined with
parchment paper or aluminum foil. Put them in a 425F oven and roast
until golden brown and cooked all the way through. Note: rutabagas and
other root vegetables have more sugars in them than Idaho or Russet
potatoes and thus tend to caramelize faster. So when cooking the
rutabaga fries, watch them carefully. If they tend to get too dark too
fast, turn the oven down to about 375 or 400 F. -Calhoun-

---

Sheldon

Sheldon wrote:
> 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?
>
>
> Rutabaga/Molasses Pie
>
[snip]
>
> Rutabaga Fries
>
[snip]
>
> ---
>
> Sheldon
>

Thanks. I filed them away for future reference. It may take a few
weeks before my curiousity gets up to trying 'em...

Bob

Sharon wrote:
>> 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.

> These should be able to be frozen, then reheated? I need to do a
> veg dish ahead of time for Christmas dinner since I'm doing the turkey
> and stuffing this year and am just over surgery.

I don't know! I've not tried that - mainly because swedes keep so well and
for so long when raw. What I have done is keep cooked mashed swede in the
fridge for a day or so, and yes it did go watery.

I steam my veg rather than boil them, and have a tiered saucepan steamer for
that purpose.. that might help to cut down on the wateriness. I'm pretty
sure I've steamed cubes of swede in advance and mashed them later. I've also
cooked & mashed it an hour or so in advance, and quickly re-heated before
serving (rather like you might with mashed spuds if they were getting a bit
cold).

I guess it would make sense, if you wanted to make it in advance, not to add
any more moisture in the form of butter or cream etc, until re-heated and
ready to serve.

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!

Sue
--
NTL ate my signature!

zxcvbob wrote:
>> Rutabaga/Molasses Pie
>>
> [snip]

> Thanks. I filed them away for future reference. It may take a few
> weeks before my curiousity gets up to trying 'em...

In the case of Rutabaga Molasses Pie [UK = Swede & Treacle Pie], it may take
me a few lifetimes.

I'm sure it's delicious though...8-|

Sue
--
NTL ate my signature!

"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. 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.

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

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > 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.
> >>
> >
> >
> > I meant to USE it as a dip, not that YOU'RE a dip.
> >
> > On second thought. . . .
>
>
> Rutabaga Boogie
> (by Paul Shelasky)
>
> I got rutabaga skins for the clothes that I wear.
> Rutabaga extract to wash my hair.
> Rutabaga vapor instead of gas.
> Rutabaga paper to wipe my... nose.
> Do the rutabaga boogie.
> Come along with me.
> With a fresh rutabaga pulled right off the tree.
>
> Do the rutabaga boogie.
> Do it all the time.
> With a fresh rutabaga pulled right off the vine.
>
>
> Best regards,
> Bob

Actually I meant to use it WITH a dip, not that YOU're a dip. OTOH. . .
.."-) I'm surprised you survived adolescence.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles

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

"Michael "Dog3" Lonergan" > wrote in message
...
> "Gabby" > looking for trouble wrote in
> :
>> Brussel Sprouts, OTOH, are definitely an acquired taste -- one that,
>> for some unknown reason, my husband has recently acquired (at the age
>> of 57). 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.
>
> Brussel sprouts are another fave of mine. Have you tried different
> recipes?
> Personally I like them a couple of ways best but I have yet to come across
> brussel sprouts I didn't like. You can always steam them and smother with
> cheese sauce. I also like to slice them thin and do a quick saute in
> butter. Depending upon my mood with spices, I usually just use S&P.

Usually I just have them steamed with S & P. Hubby adds a sprinkle of lemon
juice to his. Since every time we've had them he's done the cooking, I
haven't had a chance to experiment.
Cheese sauce would be nice, but since he's supposed to be following a diet
with a limited fat & carb content, I'm not about to suggest it.

Gabby

"Wayne Boatwright" > wrote in message
...
> 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 *¿*

Well, I ain't the pole eese! I simply stated a fact. They
aren't the same and don't taste the same.

MoM

"EastneyEnder" > wrote in message
...
> 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!
>
Now that's a good idea. Also a white sauce w/ nutmeg would
be good on it.

MoM

On Sun 04 Dec 2005 07:53:54p, Thus Spake Zarathustra, or was it MoM?

> Well, I ain't the pole eese! I simply stated a fact. They
> aren't the same and don't taste the same.
>
> MoM

You are absolutely right. No comparison.

--
Wayne Boatwright *¿*
_____________________________________________

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

Wayne Boatwright wrote:

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

The cooking police came and knocked on my door several times last month
when I was experimenting with using nacho cheeze sauce in soups and
casseroles. Nasty folks, with no sense of humor at all...

Best regards,
Bob

On Sun, 04 Dec 2005 22:39:24 -0600, zxcvbob > wrote:


>The cooking police came and knocked on my door several times last month
>when I was experimenting with using nacho cheeze sauce in soups and
>casseroles. Nasty folks, with no sense of humor at all...
>
>Best regards,
>Bob


I hate to have to say this but it may have been me who turned you in. I
informed on every recipe creator who uses cream of mushroom soup, cheese
and tomato/anything in the same recipe.

Some ingredient combinations make my mind gag.

:Hexe

--
: Thought for the journey:
You are not thinking. You are merely being logical. - Neils Bohr to Albert Einstein

EastneyEnder wrote:
>
> Sharon wrote:
> >> 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.
>
> > These should be able to be frozen, then reheated? I need to do a
> > veg dish ahead of time for Christmas dinner since I'm doing the turkey
> > and stuffing this year and am just over surgery.
>
> I don't know! I've not tried that - mainly because swedes keep so well and
> for so long when raw. What I have done is keep cooked mashed swede in the
> fridge for a day or so, and yes it did go watery.
>
> I steam my veg rather than boil them, and have a tiered saucepan steamer for
> that purpose.. that might help to cut down on the wateriness. I'm pretty
> sure I've steamed cubes of swede in advance and mashed them later. I've also
> cooked & mashed it an hour or so in advance, and quickly re-heated before
> serving (rather like you might with mashed spuds if they were getting a bit
> cold).
>
> I guess it would make sense, if you wanted to make it in advance, not to add
> any more moisture in the form of butter or cream etc, until re-heated and
> ready to serve.
>
> 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!
>
> Sue
> --
> NTL ate my signature!

It's my oldest (45) son who requests it every year at Christmas. I
don't remember (like all other things I can't remember these days..lol)
if I made it when they all were little.....

"Wayne Boatwright" > wrote in message
...
> On Sun 04 Dec 2005 07:53:54p, Thus Spake Zarathustra, or
> was it MoM?
>
>> Well, I ain't the pole eese! I simply stated a fact.
>> They
>> aren't the same and don't taste the same.
>>
>> MoM
>
> You are absolutely right. No comparison.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________

So, are you ready for Christmas, Wayne?

MoM

On Mon 05 Dec 2005 12:39:11p, MoM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 04 Dec 2005 07:53:54p, Thus Spake Zarathustra, or
>> was it MoM?
>>
>>> Well, I ain't the pole eese! I simply stated a fact.
>>> They
>>> aren't the same and don't taste the same.
>>>
>>> MoM
>>
>> You are absolutely right. No comparison.
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>
> So, are you ready for Christmas, Wayne?

Actually, pretty close to done, Helen. We don't decorate a lot on the
inside anymore because of all the critters, but out lights and garlands are
up outside. My fruitcakes and cookies are baked, and I will bake my mince
pies this weekend. The following weekend I will make candy. I only have
one last gift to buy, so I'm beginning to breathe easy. :-) How about you?
This is a whole new departure for you this year, isn't it, what with the
move, and all it entailed?

--
Wayne Boatwright *¿*
____________________________________________

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

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.

Roasted. High heat, olive oil, salt and pepper. Tasty.

Regards,
Ranee

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Shaun aRe