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.
posted by Ianqui @ 7:14 PM
7 Comments:
Wow, your lens lets you focus really close!
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).
Very nice picture!!! (I've never eaten a rutabaga. What are they like?)
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. :)
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!
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.
Best served mashed (boiled first!) with haggis and mashed pots. As in Haggis, neeps (rutabega) and tatties!
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