Thursday, August 30, 2012

Rutabaga

I was  having lunch with my sister yesterday and she was telling me about a dish she made for dinner in which she included rutabaga.
REALLY?
Yes. Well, I had to tell her of the one and only time I ate this vegetable, which was way back in 2001 at Quilt Surface Design Symposium, in the university dining hall. I had no idea what was placed on my plate and talking amongst my tablemates, I just scooped something off my fork and... YUM!
Super YUM! What was that? It was whitish, and shaped like a French fry but was in some liquid. I picked up my tray and went back to the line and asked the server about this food. Turns out that it was rutabaga, so I asked for seconds, and later for thirds.
And then promptly forgot about it til Brooke brought it up.
On my way home, I stopped for groceries and got myself one. Now, what will I do with it? Looking up recipes online gave me some ideas, but what about you? Have you a favorite way to cook this veggie? I surely hope it doesn't taste like turnips, which I don't like at all. And I would rather not mix it with mashed potatoes, as that would disguise the flavor.
I await your input. Email me or leave a comment.

I had to share this picture of Chumley asleep on the stairs, with Gray Mousie tucked safely within reach.

19 comments:

  1. I know you said no taters - just wanted to mention, though - my mom's ultimate comfort food was Rutamousse - a Swedish dish of mashed potatoes and rutagabas. I'm anxious to see how you end up cooking it!

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  2. Anonymous9:52 AM

    We have a "step dog" too. She gets on a step where she can see the den and hear what's going on upstairs when one of us is up and the other down.

    Sorry no recipes.
    Cam

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  3. StudioGrotto10:27 AM

    OK--I have one recipe and it is rather simple. This is a Norwegian recipe and I live in a community which has a lot of Norwegian-Americans. So, it gets served during Christmas dinners and on buffets.

    Peel the rutabaga (not an easy task). Cut it in half-inch chunks and boil until tender. Serve with a little melted butter and salt. It goes well with any meat. Really good ones are very sweet and flavorful. Sometimes people mash the chunks, too.

    I only eat them when the weather turns cold. I store them in the frig.

    Enjoy!?!

    Karen

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  4. Anonymous11:08 AM

    If you slice it into 'planks' first, then peel it, it is much easier.

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  5. The secret to rutabaga is to peel it. They are covered in wax to preserve and keep them from drying out. Under the skin is a white layer that is VERY bitter. I cut mine into layers and then chop off the edge so I get the wax, skin and bitter white layer. Then I cube it, boil until fork tender and mash with a bit of butter, some brown sugar, salt and pepper. the sweetness of the brown sugar matches well with the sweetness of the rutabaga.

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  6. I, too, was married to a norwegian. His favorite veggie was rutabaga. I peel, chunk, and boil until tender. Mash as for taters. Add lots of butter, and cream (or half n half) salt and pepper to taste. Yum! We have this at Xmas and it is eagerly awaited by all the grandsons. I have to make a big batch. It has a wonderful mild rutabaga flavor done this way and after all what can't be made good by adding butter and cream?

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  7. Anonymous11:57 AM

    Hi
    This vegetable is eaten a lot in the UK - in England it's called swede and in Scotland turnip or neeps (as in haggis and neeps). I think the best way to eat it is boiled and mashed with lots of pepper and butter and cream! It's my children's favourite vegetable!
    Lisa

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  8. My husband LOVES rutabagas! My favorite way to make them is in Roasted Root Vegetables (http://www.thereversecookbook.com/recipes/roasted-root-vegetables/33786.html) I agree with you about parsnips though, so I leave them out!

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  9. My grandfather used to just slice them, very thin, and eat them raw. They can be very nice that way on a veggie platter with dip.

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  10. Anonymous2:48 PM

    I'm also from the UK, swede is eaten a lot in this house. It's very good with equal quantities of carrots and parsnip, boiled gently till tender and mashed with butter and a little crispy bacon crumbs sprinkled in. A good shake of pepper is a tasty addition too.

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  11. Anonymous6:09 PM

    Mmmm......in the woods and potato fields of northern Maine, we have mashed rutabaga and carrots at every big gathering. We eat it with butter and salt and pepper. Also--if you ever boil a ham--save the brine and cook some carrots/potatoes/rutabaga/cabbage in the brine and serve with the ham. Rutabaga is also good in turkey stew.

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  12. Anonymous6:26 PM

    We ate a lot of rutabagas when I was a kid. As an adult, I love it in an autumn root soup with kale and/or collards. Too bad you don't live closer--I enjoy binding. Have a bit of a cottage industry binding other women's quilt before our guild show in October.

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  13. I'm Norwegian also and my Dad LOVED these things....always cubed, boiled and served with butter and s&p.
    I hate them!! And haven't eaten them since I left home 39 years ago. :)

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  14. We call them Swede in Australia too. Boiled and mashed with butter, salt and pepper is yum! I've been trying some fermenting recipes lately and tried a recipe for spicy, fermented turnip - I subbed swede and it is yum!

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  16. Oh my. So many recipes. I like the one with bacon. :)

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  17. Anonymous2:31 PM

    It's a swede in New Zealand. A recipe I learnt recently is to peel and grate the swede (not an easy task), put in a pot with a little water,butter and nutmeg. Then allow to steam with the lid on tight. When the veg is soft, give it a good stir and season with salt and pepper.

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  18. your dogs are cute....I think of a rutabaga as thanksgiving food.... and just eat it with the other dozen veggies on the table.

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  19. My Swedish family always boiled them, mashed them and ate with butter! ....I need to go to the store.

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Hello,
So nice of you to drop by. I love your comments, and if you would really like a reply, please email me at fibermania at g mail dot com