Ianqui's 365 Project

Thursday, January 25, 2007

25/365: How do you use a rutabaga, anyway?

My CSA winter share delivered these rutabagas last week, and it took me a while before finding this recipe to make tonight (in which I substituted rutabagas for turnips). By the way: it was pretty tasty.


Rutabaga

8 Comments:

At 1/25/2007 8:19 PM, Anonymous luminouslens said...

Wow, your lens lets you focus really close!

 
At 1/25/2007 8:51 PM, Blogger Ianqui said...

You know, I actually purposely put on the zoom lens and stood far away to take this. I think the IS lens focuses much more sharply than the kit lens (not surprisingly).

 
At 1/25/2007 9:02 PM, Blogger Billie said...

Very nice picture!!! (I've never eaten a rutabaga. What are they like?)

 
At 1/25/2007 11:00 PM, Anonymous luminouslens said...

Hey, just saw where your recipe was coming from. I know her, not in "real" life, but check out the photo here: Soup Glorious Soup. :)

 
At 1/26/2007 7:42 AM, Blogger Liane said...

nice picture!! I, too, have never eaten a rutabaga, and second billie's curiosity???

 
At 1/26/2007 8:55 AM, Blogger Songbird said...

Rutabagas are delicious mashed with potatoes, as in the Swedish dish rotmos. That traditionally has some kind of meat, but we make a vegetarian version that is heavy on the butter and cream, on our table every Thanksgiving. The rutabaga gives a snap to the taste of the potatoes. Yum! As is your picture!

 
At 1/26/2007 9:24 AM, Blogger Ianqui said...

Well, they're sort of in the parsnip or turnip category. A little bitter, I guess, but when combined with something mild and mixed with salt and butter, it gives a very interesting taste. Like songbird says--it gives a snap.

These kinds of purees go well with some kind of loaf.

 
At 1/29/2007 10:31 PM, Blogger Propter Doc said...

Best served mashed (boiled first!) with haggis and mashed pots. As in Haggis, neeps (rutabega) and tatties!

 

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