Rutabagas

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susanll
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2009/02/24 20:26:24 (permalink)

Rutabagas

 I see them.  I have not used them in any dishes.  However, I have found out they can be whipped like potatos.  But you will have to get the recipe from IQDiva.  What she does sounds great. 
#1

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    iqdiva
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    Re:Rutabagas 2009/02/24 20:44:41 (permalink)
    Thank you Darling ... I'm flattered ! Those rutabagas are so good ... But , I have to be honest with you ... I just love a rutabaga any way I can get one . I've even shredded them , mixed them with shredded raw potatoes , green onions & garlic and fried them as potato pancakes in decadent bacon grease & butter ... That was shamefully good too !
    #2
    Sundancer7
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    Re:Rutabagas 2009/02/25 04:37:36 (permalink)
    I have planted rutabagas in my garden for the last two years.  I use the leaves in my greens and the bulb is a lot like a turnip.  I personally do not care for them cooked although they are decent raw with some salt and pepper with my evening libation.
     
    Mamaw Smith who lives next door enjoys them anyway you can fix them.
     
    Paul E. Smith
    Knoxville, TN
    #3
    mar52
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    Re:Rutabagas 2009/02/25 10:01:13 (permalink)
    First time I had them was from a can, just heated through with butter.  I was in Florida.

    I had a case shipped home to Los Angeles I liked them so much.

    Think I over did it because I haven't had them cooked since.

    However...  I have eaten them raw, peeled and sliced like a turnip.
    #4
    iqdiva
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    Re:Rutabagas 2009/02/25 10:05:41 (permalink)
    If you enjoy rutabagas raw , do what I do often ... I shred the peeled rutabaga and add drained crushed pineapple , craisins , mayonnaise , kosher salt , and fresh ground black pepper . Delicious !
    #5
    Phishmonger
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    Re:Rutabagas 2009/02/25 10:56:23 (permalink)
    Mom always cooked rutabagas (calling them turnips) when we were trying to survive the 40's. I still enjoy them immensely. I cook them in a pressure cooker till tender (about 5 minutes), then mash with butter and a little sugar. Serve with additional butter to top them. Always have them with ham, Thanksgiving, or just any time the thought occurs,
    #6
    MissKitty
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    Re:Rutabagas 2009/02/25 16:34:12 (permalink)
    We call 'em swedes here and I love them :) Raw swedes seemed to be used a lot in salads here during WWII, grated mostly. They are full of vitamin C, apparently. I do use them like that from time to time.

    We eat a lot of plain swedes cooked and mashed but my preference is for mashed swede and carrot together - with plenty of black pepper and butter. The colour is gorgeous and they taste great - a very good addition to roast dinners. Also nice with a little crisply cooked bacon crumbled on top. I also cube and roast them along with similar sized chunks of carrot, parsnip and red onion, with fresh thyme and rosemary. Very tasty indeed.
    #7
    KonaErnie
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    Re:Rutabagas 2009/02/25 16:38:50 (permalink)
    I like to add rutabagas or turnips to beef stew. Adds a whole other dimension to the finished product.
    #8
    mayor al
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    Re:Rutabagas 2009/02/25 18:12:35 (permalink)
    Not meant to be a nay-sayer, honest !! Rutabaga is the only veggie I can honestly say I do NOT eat...in any form. I am not fond of Turnips, but I can eat them. I really like Kohlrabi raw and steamed. But I can't get Rutabaga into my mouth. I don't know why, it just is a reject...  Sorry , you veggie lovers, I wish I could tolerate it.
    #9
    emsmom
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    Re:Rutabagas 2009/02/25 21:13:21 (permalink)
    The worst part is peeling them. I just cube them and stew with salt ,pepper, canola oil and splenda until tender, but my family loves turnips too. i love raw sliced turnips with a little salt sprinkled on them
    #10
    MissKitty
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    Re:Rutabagas 2009/02/26 09:06:34 (permalink)
    mayor al But I can't get Rutabaga into my mouth. I don't know why, it just is a reject...  Sorry , you veggie lovers, I wish I could tolerate it.

     
    Seriously, try the mixed roots roasting thing. Olive oil, herbs, bit of garlic. The outside caramelizes a bit & makes for a really nice taste/texture. Totally different to plain cooked. I can understand why folks don't like plain boiled or steamed swede as the aroma can be a little offputting. My nevvies won't touch mashed swede but they love it roasted.


    #11
    fabulousoyster
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    Re:Rutabagas 2009/02/26 09:10:51 (permalink)
    Favorite Rutabagas
     
    Cut rutabaga in half with strong large knife.
    Then peel, cut into chunks.  I find this an easier way.
    Boil in a bit of salted water till soft.
     
     
    Drain, add butter, salt, pepper, a bit of heavy cream and one tsp of
    caraway seed to each rutabaga you use. Whip up with electric mixer till creamy.
    #12
    ann peeples
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    Re:Rutabagas 2009/02/26 17:08:04 (permalink)
    I had to laugh out loud! When I was young and asked Dad what was for dinner, he always rutabagas.Apparently he had an abundance of them growing up.Well, Mom made good on his word one day and whipped up a batch. I loved them! And IQDivas recipe sounds wonderful! As do the rest of the posters....
    post edited by annpeeples - 2009/02/26 17:09:40
    #13
    Adjudicator
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    Re:Rutabagas 2009/02/27 19:21:35 (permalink)
    MissKitty

    mayor al But I can't get Rutabaga into my mouth. I don't know why, it just is a reject...  Sorry , you veggie lovers, I wish I could tolerate it.

     
    Seriously, try the mixed roots roasting thing. Olive oil, herbs, bit of garlic. The outside caramelizes a bit & makes for a really nice taste/texture. Totally different to plain cooked. I can understand why folks don't like plain boiled or steamed swede as the aroma can be a little offputting. My nevvies won't touch mashed swede but they love it roasted.


    Now THAT is an EXCELLENT idea.  Mashed, creamed, and otherwise "sweetented" swedes are for whimps.  ;)
    #14
    Sarge 569
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    Re:Rutabagas 2009/02/28 21:44:28 (permalink)
    Boiled mashed potatoes and rutabaga's with butter, buttermilk, and chopped green onion. Mmmn.
    #15
    Buddy Dek
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    Re:Rutabagas 2009/03/02 20:22:01 (permalink)
    Always enjoyed them mashed, prepared same as mashed potatoes with butter, milk and salt.  Its a tough vegetable to cut up. The best taste is heated in a  buttered pan the next day ,sometimes mixing with left over  dinner mashed potatoes. Caraway seed, might be good to add to the mix, to tone  down the strong taste a bit.  I also have noticed receipes  using turnip in many soup and stew receipes lately. Still great , no matter how I eat them.
    #16
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