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Old 10-27-2011, 08:24 PM   #21
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Originally Posted by kadesma
OK you sold me, How do you think they would be with grilled Tri Tip? We have that planed for dinner on Sunday
kades
You could swap them out for mashed potatoes. I think they would be great!
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Old 10-27-2011, 08:31 PM   #22
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I roast the squash whole in a 400 F oven. Depending on size it's done in an hour or so. Then I let it cool enough to handle, split it down the middle and scoop out the seeds then scoop the flesh into a bowl. I add butter, salt, pepper. Sometimes I add brown sugar and sometimes roasted garlic. Sometimes I add both. You can also add cinnamon and nutmeg.
Thanks Andy tis sounds so good. will give it a try on Sunday along with the Trip Tip the kids will love it as will I.
thanks again
cj
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Old 10-27-2011, 08:32 PM   #23
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You could swap them out for mashed potatoes. I think they would be great!
Thanks will do them along with Andy's recipe for squash.Dinner is gonna be great.
kades
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Old 10-27-2011, 08:44 PM   #24
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I use them like turnips in stew. Someone mentioned using them in cole slaw. Sounds reasonable; I'm going to give that a try. Bought a nice big one today.
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Old 10-27-2011, 08:44 PM   #25
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Originally Posted by Dawgluver View Post
What's funny for me is I could never develop a liking for squash, but love turnips and rutabegas!
I'm with you on this, 100%.
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Old 10-27-2011, 11:07 PM   #26
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rutabaga or swede is great in soups, mixed roasted root veg, mashed with potatoes (they bring a real depth of flavor to spuds!) or just roasted and mashed with butter S & P . Boiling brings out a slight cabbagey flavor (they are related) but roasting brings out the sweetness. they also roast well around meats and poultry. enjoy!
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Old 10-27-2011, 11:28 PM   #27
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rutabaga or swede is great in soups, mixed roasted root veg, mashed with potatoes (they bring a real depth of flavor to spuds!) or just roasted and mashed with butter S & P . Boiling brings out a slight cabbagey flavor (they are related) but roasting brings out the sweetness. they also roast well around meats and poultry. enjoy!
Interesting. Is it better to peel prior to roasting or after? Have you ever roasted one on a charcoal grill?
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Old 10-28-2011, 12:29 AM   #28
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i peel mine first. i've never done them on a grill.

besides boiling and mashing, i've made them by cutting into long, fairly thin chunks, and roasted them with potatoes and onions under a leg of lamb. the dripping lamb fat on them is deeelish.
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Old 10-28-2011, 06:40 AM   #29
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always peel first as they are usually waxed (to preserve them)
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Old 10-28-2011, 09:40 AM   #30
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Rutabega/turnip. I never cared for either one. I would encourage you to go for butternut squash.
I like turnips, especially the small Japanese variety. Rutabagas are a nonononono at our house.
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What is your favorite recipe for Rutabagas? I've never eaten a Rutabaga. In all the pot-luck dinners I've been to, I've never seen them offered. I've never seen them on any menu at any restaurant. I picked one, medium sized Rutabaga up and would like to try it. If you have a favorite way to cook Rutabagas, I'd love to see it. 3 stars 1 reviews
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