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Old 11-19-2008, 01:41 PM   #1
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ISO Rutabaga Recipes

Anyone have any recipes for rutabaga ?

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Old 11-19-2008, 01:46 PM   #2
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I put them in my veggie soups once in awhile and I think you can roast them but... I don't have any other ideas. Good luck!!
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Old 11-19-2008, 02:40 PM   #3
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I watched that 'impossible kitchen' show on food network, and he made as a side dish, a mashed rutabaga and carrot dish. I tried it at home and it was very good. Not sure of the amounts, but i make it a 50/ 50 rutabaga to carrot ratio. Boil them until they are soft enough to mash. Drain from the water. While still hot, add some butter , cream, salt, pepper and a little sugar ( i like it a little sweet, but if the carrots are sweet, u can omit this), and mash away until u get the consistency u like. I like mine a little chunky. Its a nice looking dish also, with the yellow/ orange mix. Ill be making it and bringing it to my moms house for thanksgiving next week.
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Old 11-19-2008, 03:54 PM   #4
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I peel, cube and boil em' until fork tender. Drain, mash, add butter, milk and shredded colby cheese. Mash till you get desired consistancey. Salt & pepper to taste.
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Old 11-19-2008, 04:09 PM   #5
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I steam or boil til tender, rice them, mash then add butter, salt and pepper. I don't want anything else interfering with the delicious flavor of this vegetable dish. Rutabagas also essential in making pasties. At least for this family.
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Old 11-19-2008, 04:14 PM   #6
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I steam or boil til tender, rice them, mash then add butter, salt and pepper. I don't want anything else interfering with the delicious flavor of this vegetable dish. Rutabagas also essential in making pasties. At least for this family.
You make pasties in Vegas? I'm proud of you, girl. But rutabegas added to potato soup is wonderful. You can also put them in boiled dinner, beef stew, or simply mash, add a bit of salt and pepper, and some brown sugar. In the raw state, they can be grated and put in slaw, or sliced and boiled like beets. Add a bit of sugar and vinager, and maybe a touch of cloves. It's all good.

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Old 11-19-2008, 04:15 PM   #7
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Believe it or not, a restaurant once served them raw - cut into sticks - as part of a crudite platter with a dip. They were delicious, & we had to ask to have them identified.
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Old 11-19-2008, 05:07 PM   #8
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I steam or boil til tender, rice them, mash then add butter, salt and pepper.
I do this, but then add in a pile of carmelized onions and continue to mash. Maybe add 1 T or two of cream, if I have it.

Delicious!

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Old 11-19-2008, 06:01 PM   #9
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You make pasties in Vegas? I'm proud of you, girl.
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Goodweed, did you forget I was born and raised in Michigan? You know I spend the summer in Traverse City. Pasties are a staple there. LOL.
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Old 11-19-2008, 06:42 PM   #10
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Root Vegetable Puree:
http://www.epicurious.com/recipes/food/views/Root-Vegetable-Puree-10791]Root Vegetable Puree from Epicurious[/url]

My best friend made this for Thanksgiving one year and I had never eaten anything like it. It is really easy and quite tasty.
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Old 11-19-2008, 06:48 PM   #11
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a mashed rutabaga and carrot dish
Or mashed with parsnips. I add it to soups, and beef stews. But, I think just cooked and mashed on it's own is my favourite.
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Old 11-19-2008, 06:53 PM   #12
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Heard of rutabaga but have no clue what it is or what it tastes like. Is it a root vegetable or what, what dos it taste like? Oh and I do not like parsnips maybe it's an acquired taste.
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Old 11-19-2008, 07:42 PM   #13
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jp, most of my family called this "turnip", most of my life. It's orange on the inside.

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Old 11-19-2008, 10:48 PM   #14
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jp, most of my family called this "turnip", most of my life. It's orange on the inside.

Lee


If memory serves me correctly, this root veggie was developed in Germany. I do know it's a cross between a turnip and cabbage. And I do know that I love 'em.

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Old 11-20-2008, 08:06 AM   #15
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Or mashed with parsnips.
Didnt even think about mashing with parsnips. Ill give it a go next time.
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Old 11-20-2008, 05:13 PM   #16
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We really like cooked rutabagas, but I'm never sure just what to serve with them.
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Old 11-20-2008, 05:19 PM   #17
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QSis, we always called that a turnip too. Wonder if it's a regional thing although I do remember my mother saying something about it not really being a turnip.
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Old 11-20-2008, 11:01 PM   #18
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They are some times called a Canadian turnip. Also called a Swedish turnip. I read this some place do not know if is a fact.
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Old 11-22-2008, 02:56 PM   #19
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Seems like I was wrong about the rutababaga's origin. It wasn't developed in Germany, but is a cross between a turnip and a cabbage. The following site has extensive info about this wonderful root veggie, along with some recipe links. Swede (root vegetable) - Wikipedia, the free encyclopedia

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Old 11-23-2008, 12:24 AM   #20
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Why are rutabagas you find in the grocery store these days usually dipped in wax?

I don't remember them being waxed when I was a kid ... ok - that might have been 3 days after dirt was created ...
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