Rutabagagagas

[Guest guest]

Here's what I do with a rutabaga:\

Peel it, cut it into chunks of relatively similar size, boil it until a fork

goes in easily, add lemon juice and butter and salt and pepper to taste and

serve. They keep and reheat pretty well. Quite tasty and make a great base for

stewed beef or pork.

It's the peeling that's difficult - I use a knife and just haphazardly cut

off the skin.

Stacey

[Guest guest]

I bought one. I'm a decent cook but I've never cooked one. It sounds as if

you treat them more or less like potatos? Do they have a sweeter taste than

potatoes?

I want to try adding some higher-carb foods to my diet and see what

happens. Also with Thanksgiving coming up and all of the talk, I think I'm

just going to have some things I might not have ordinarily. I bought some

cranberries to cook with splenda or maybe Stevia, though I think I remember

that stevia doesn't take well to being cooked? I got a duck to roast. I

haven't had one in years...even decades...and when I saw one in the store

it tempted me. I bought some carrots, too, another thing I've been

avoiding because of carbs. Most of what I figure are things I shouldn't

eat, carb-wise, is based on years of Atkin's lists of what you shouldn't

eat. Carrots and peas and dry beans and winter squash are all in that list.

sky

[Guest guest]

At 02:57 PM 11/20/04, staceypmartin@... wrote:

>Here's what I do with a rutabaga:\

>

>Peel it, cut it into chunks of relatively similar size, boil it until a fork

>goes in easily, add lemon juice and butter and salt and pepper to taste and

>serve. They keep and reheat pretty well. Quite tasty and make a great

>base for

>stewed beef or pork.

>

>It's the peeling that's difficult - I use a knife and just haphazardly cut

>off the skin.

Thanks, Stacey, for the recipe. Most of the legit recipes I read had sugar

or honey in them. I guess folks like their mashed root veggies sweet. I

only bought one smallish one so I won't have a large batch. I figured I'd

see how it worked out first. I'm more for the simple approach than anything

complex, so your recipe sounds good.

sky

[Guest guest]

Original Message:

Date: Sat, 20 Nov 2004 16:41:33 -0500

Subject: Re: Rutabagagagas

>Peel it, cut it into chunks of relatively similar size, boil it until a fork

>goes in easily, add lemon juice and butter and salt and pepper to taste and

>serve. They keep and reheat pretty well. Quite tasty and make a great

>base for

>stewed beef or pork.

>

>It's the peeling that's difficult - I use a knife and just haphazardly cut

>off the skin.

Thanks, Stacey, for the recipe. Most of the legit recipes I read had sugar

or honey in them. I guess folks like their mashed root veggies sweet. I

only bought one smallish one so I won't have a large batch. I figured I'd

see how it worked out first. I'm more for the simple approach than anything

complex, so your recipe sounds good.

sky

-------------------------

I find that a touch of nutmeg, salt & papper, butter is all that's needed!

I also find the peeling easier if I slice it first.

CJ