472258 Sun Dec 23 16:17:22 -0800 2007 16 31 Home Cooking 0 3233229 Do you have any unique ideas using turnup/rootabaga for a sidedish. Sun Dec 23 16:17:22 -0800 2007 151625 fruglescot 1 3233290 I had a lot of people over after thanksgiving and incorporated Rutabaga into a side dish. I finely diced sweet potatoes, carrots, rutabaga and kohlrabi, the latter was on sale at the store. I blanched each item and mixed together with diced cooked onions and red bell peppers for a vegetable "hash". It looked terrific and tasted very good. It also gave me a chance to practice some knife skills to make an 1/8 inch dice on all items in the hash. Sun Dec 23 16:42:00 -0800 2007 3233229 89493 scubadoo97 1 3233304 I'd dice into bite size pieces and toss in a bowl with S/P, olive oil and a sweetner ( I like Sucanat) and a bit of Braggs amino acids (or a bit of very light soy sauce) Mix it all up and roast for 45 min @ 350 - stir once...yum! Sun Dec 23 16:47:25 -0800 2007 3233229 22477 jbyoga 2 3233325 I like them roasted too -- but I've done them in cubes or slices roasted with similar cuts of sweet potatoes -- you can also add carrots and/or butternut squash. But I just use olive oil, kosher salt, and sometimes whole cloves of garlic. I use higher heat -- like 450 until they are tender. Sun Dec 23 16:57:25 -0800 2007 3233304 63260 eamcd 1 3233388 Rutabaga can be mashed with potatoes and apples, and seasoned with plenty of butter, salt, pepper, cream and some nutmeg. Sun Dec 23 17:32:36 -0800 2007 3233229 13819 Karl S 1 3233400 Plain, mashed rutabaga is one of my most fave winter side dishes. Not too unique, but most people don't eat it at all, so I guess the food itself could be considered unique. Cook as you would mashed potatoes, but don't add the milk---just the butter. Top with more butter, salt, pepper, and whatever gravy you may be serving......so delicious! Sun Dec 23 17:36:33 -0800 2007 3233229 113872 diablo 1 3233518 I like to roast rutabaga until tender with some butter and then puree with bit of sherry. Yummy! Sun Dec 23 18:54:16 -0800 2007 3233229 10285 Candy 1 3234013 I grate rutabaga (or swede as we call it in the UK) along with carrot, parsnip and thinly sliced leeks and steam them together. Very simple,colourful, fresh tasting veg to accompany some rich protein. Any leftovers get stirred into eggs and become frittata. Mashed carrot and swede is a fairly common UK dish. Just treat like mashed potato - but no milk or cream - lots of pepper. Mon Dec 24 04:29:19 -0800 2007 3233229 78808 Brit on a Trip 2 3234056 Thanks for clarifying what a swede is. I cook it along with other vegetables like celery, carrots and onion when I making chicken soup. Then I serve it along with carrots as a side dish. It does have a rustic taste which one has to get use to. Mon Dec 24 05:23:31 -0800 2007 3234013 133679 classylady 3 3237280 Put the carrots with it and make a Rutabaga/Carrot Mash. I sometimes sautee onions and throw those in, too. Made it for Thanksgiving and it was a hit! Wed Dec 26 09:04:47 -0800 2007 3234056 12400 WildSwede 1 3235524 Now that we're discussing this I've been doing a little research into the subject and I've even learned how to spell the item I have in the kitchen and distinquish it from a TURNIP. It's a RUTABAGA folks. Also known as a "SWEDE in the UK as "Brit On A Trip" has so helpfully pointed out. I'm trusting that all these preparation suggestions are for my RUTABAGA and not for a turnip. Lcjygp. ru Pgyaxaiav Mon Dec 24 22:40:27 -0800 2007 3233229 151625 fruglescot 2 3237634 Fruglescot, I just want to commend you for doing more research and correcting your spelling! Somehow people have come to believe that spelling isn't important in electronic communications, when in fact it's critical for being able to use search engines for research (or to have what you've written turned up by search engines). Good luck in cooking your rutabaga! Lately, I've been doing mass roasting of all my root veggies when I have a hot oven, then I have them ready to go to add to or accompany whatever I'm throwing together for dinner (they keep for quite a while, or you can even throw them in the freezer already roasted!). Wed Dec 26 11:16:30 -0800 2007 3235524 10159 Ruth Lafler 1 3235528 Potato-Turnip Duck-Fat Latkes TIME/SERVINGS Total: 1 hr 15 mins Active: 1 hr 15 mins Makes: 6 to 8 servings By Sara Dickerman Any Festival of Lights celebration worth its weight in gelt has latkes. Too often these fried potato pancakes are greasy and one-dimensional, and make the house smell. In this recipe, Sara Dickerman adds turnips and thyme and fries the latkes in duck fat for small flavorful patties that’d make any Hanukkah reveler happy. As for the smelly house, turn to these tips. Game plan: You could serve these with duck confit and use the leftover duck fat for frying. This recipe is fleishig if made with duck fat. INGREDIENTS 2 medium russet potatoes (about 1 1/2 pounds), peeled 1 large turnip (about 10 ounces), peeled and quartered 1/2 medium yellow onion (about 5 ounces), cut into quarters 2 large eggs, lightly beaten 2 tablespoons all-purpose flour 1 tablespoon fresh thyme leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces duck fat or 3/4 cup vegetable oil Applesauce, for serving (optional) INSTRUCTIONS Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred potatos, turnip, and onion. Place vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place vegetables in a second bowl, discard liquid collected in the first bowl, stirring any white potato starch left behind back into vegetables. Beat together eggs, flour, thyme, salt, and pepper in a separate bowl until well combined. Add egg mixture to vegetables and mix until evenly combined. Heat duck fat or oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside. Form a silver-dollar-size latke and carefully place it in the hot fat to test for proper oil temperature; the oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove latke from oil and taste, adjusting seasoning as needed. Form more silver-dollar-size patties and place into hot oil while not overcrowding the pan. Fry undisturbed until latkes hold together and become golden brown, about 3 to 4 minutes per side. Remove to the paper towel–lined plate, and continue cooking more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Mon Dec 24 22:46:10 -0800 2007 3233229 151625 fruglescot 2 3235534 mmmmmmmdh Mon Dec 24 22:56:53 -0800 2007 3235528 151625 fruglescot 2 3235599 mmmmmm, indeed. But now I need to know whether to use turnip or swede. Let's be clear what we mean in the UK (except the Scots, who do everything differently). A turnip is smallish and has white flesh. A swede is much larger, yellowish flesh and bit sweeter. I think the Scots call both a turnip so if you are offered "neeps and tatties" - you're going to get potato and turnip/swede. Now which do I need for my latkes? Also kosher salt isnt something I've come across. How does it differ from ordinary salt - presumably it's something different from just being, erm, kosher? John Tue Dec 25 02:32:30 -0800 2007 3235528 78808 Brit on a Trip 3 3236283 It's not my recipe Brit . I just borrowed it from the sidebar but I'm taking a reasonable quess that it's a "nip" as it calls for a 10 ounce turnip and that would be a wee small for a Rutabaga/Swede. Of course if you hadn't figured it out from the name ,I'm one of those backward Scots. Tue Dec 25 15:29:23 -0800 2007 3235599 151625 fruglescot 1 3239176 country cookin': dice rutabaga, and saute in rendered bacon in pot. add water to slowly boil, till midway tender. add chopped cabbage. cover and cook till cabbage is done. add salt and fresh ground pepper. you will love it, or hate it! i love it. Thu Dec 27 03:50:53 -0800 2007 3233229 105717 alkapal