rutabagas

rutabagas

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Hi Anita,

I can remember my Dad liked rutabagas when I was a small child. I don't think I'd recognise one if it hit me on the head, let alone know how to prepare one!

Kip
kip

PeggyS

Nov 8, 2004, 11:29 PM

Post #2 of 24 (2951 views)

Re: [Kip] rutabagas

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Bubba, Where are you?

DonaldEug44

Nov 9, 2004, 4:41 AM

Post #3 of 24 (2940 views)

Re: [PeggyS] rutabagas

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Rutabagas are very similar to turnips with a milder flavor. They can be boiled or steamed just like any other vegetable. I like them steamed with a little butter. I also use them in stew when I can find them. Another somewhat unusual vegetable for many people is the parsnip. It is like a white carrot except it has a strong almost nutty flavor. They are also good steamed with a little butter. I also use them in stew. My dad used to mash parsnips and serve them instead of potatoes. Neither of these are seen very often in the stores, at least not in the Northwest.

Two things are infinite: the universe and human stupidity; and I'm not sure about the universe. - Albert Einstein

Nov 9, 2004, 4:53 AM

Post #4 of 24 (2937 views)

Re: [Kip] rutabagas

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The rutabaga is known also as the Swedish or Russian turnip. I don't think it's common in the southern USA. Here's more information about it, including a photo:

http://www.aboutproduce.com/...odity.asp?C=Rutabaga

Here's one way to prepare rutabagas:

Peel them, slice or dice them, and boil them till they're soft. Then mash them like potatoes, with plenty of butter, salt, pepper, and hot cream or milk. The consistency and flavor are a little different from mashed potatoes. To many people they still say "home and mother". I'm not one of those "it's not Thanksgiving dinner without them" sort of people, but many people are.

Bring enough to make mashed rutabagas for as many guests as there will be at table.

http://www.mexicocooks.typepad.com

Ed and Fran

Nov 9, 2004, 5:11 AM

Post #5 of 24 (2934 views)

Re: [esperanza] rutabagas

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I grew up in Connecticut and in my family we just called them turnips. It wasn't until I moved south that I learned there wassuch a thing as a white turnip and that other people referred to my 'turnips' as rutabagas.

I'm one of those "it's not Thanksgiving dinner without them" type people.

As part of the leftovers we'd mix the mashed potatos and turnips together.

"Bring enough to make mashed rutabagas for as many guests as there will be at table. "
No, bring one more and Estafeta it over here to Tuxpan, please.

Mouth already watering,

E&F

Carol Schmidt

Nov 9, 2004, 7:09 AM

Post #6 of 24 (2916 views)

Re: [Kip] rutabagas

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Parsnips can be boiled until just tender and then fried just until they have crispy edges, my favorite cooking method for them. Rutabegas and turnips are key to many stews. I miss them.

Carol Schmidt

Bubba

Nov 9, 2004, 12:33 PM

Post #7 of 24 (2877 views)

Re: [esperanza] rutabagas

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Rutabagas are very common in the southern U.S. where the standard way of preparing them is to ruin then the way they ruin most vegetables. They are boiled to tasteless oblivion.

I was thinking of writing the definitive Southern cook book. In fact, I've already thought of the title.

Take anything that moves (including possums and scum sucking catfish) and fry it 'till it's dry, take anything that grows and boil it 'till it's watery. (This is especially important with brussles sprouts which must be boiled until resembling and tasting like a large green sponge.) (French alternative: Parboil the sprouts until al dente, then saute them in butter until they are a golden brown.)

I love rutabagas and I have never seen them in any market in the Lake Chapala area. I did spot some in San Cristobal De Las Casas but had no kitchen in which to prepare them. I think this is because San Cristobal is high mountain country and they eat a lot of root vegetables there.

The regular white turnips you find around Chapala are big old ugly flavorless things. I think this is because you need a cold climate to bring out the flavor in these wonderful root veggies.

HINT FOR USING NON-EXISTENT RUTABAGAS

Rutabagas are especially good in Algerian style cous-cous. Add them to your couscousier along along with some carrots, parsnips, onions, garlic and whatever else you like. If you use rutabagas from a northern clime, they will add a wonderful flavor dimension to your stew.

(This post was edited by Bubba on Nov 9, 2004, 2:15 PM)

Nov 9, 2004, 4:24 PM

Post #8 of 24 (2853 views)

Re: [Bubba] rutabagas

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Well, slap me with a green bean in pot likker. Who would have thought that rutabagas were popular in Alabama? You learn something every day--if you're lucky.

http://www.mexicocooks.typepad.com

Bubba

Nov 9, 2004, 7:12 PM

Post #9 of 24 (2832 views)

Re: [esperanza] rutabagas

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Well, Esperanza, Darlin' Down South they like rutabagas but they prefer frahed ocra, butter beans, turnip and collard greens. Turnip roots are not to be served except perhaps as an accompaniment to turnip greens with a nice vinegar and pepper sauce.

I will now share with you the very best bbq chicken recipe on the planet:

Greenville Brislin Chicken

The Sauce:

A number of lemons squeezed into the sauce and with the left over rinds thrown in.

A bottle of French's Worcestersire sauce (do not use the insipid Mexican Salsa Tipo Ingles)

(An aside:

This is how Worcestershire Sauce got its name. During WW1, a number of Redneck Alabama Doughboys were posted to England and, upon encountering Worcestershire Sauce for the first time would inquire, " Whuts dis shere sauce?" This bit of knowledge is offered free of charge.)

A stick or two of butter

Lots and lots of garlic sliced

Tons of red pepper. I prefer chile arbol but they ain't never heard of that in Alabama.

Some big yellow or white onions

A bottle of balsamic vinegar (This is a Yankee touch. Alabamians would use some "reglar" vinegar)

Cook this slowly on top of the stove.

BBQ the chicken slathering on this long-cooked sauce. You must BBQ this using true charcoal and wetted down hickory chips and using a covered Weber.

The sauce is not used to marinate the chicken. Rather, it is used to baste the chicken while cooking and served on toasted and buttered hamburger buns accompanying the chicken with your favorire version of potato salad and lots of bourbon whisky.

This is so good, after eating it you will talk with a Southern accent even if you are a New Yawk native.

Chef Billy Bob Bubba

(This post was edited by Bubba on Nov 9, 2004, 7:39 PM)

wendy devlin

Nov 12, 2004, 8:45 AM

Post #10 of 24 (2778 views)

Re: [Kip] rutabagas

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As a long-time organic market gardener, I've had my share of crop successes and flops.

Like the year, the rutabagas out performed almost everything else in the garden, leaving me with about 300 extra pounds to use one winter.

How many ways can you prepare rutabagas?

let us count the ways!

The favorite recipe that emerged from that turnip-thon:)

Was....scalloped!

Rutabagas and or turnips however are considerably harder in texture then potatoes so a little par-boiling helps reduce the oven cooking time.

Then just subsitute the sliced thin, rutabagas in your favorite scalloped potatoe recipe.

The rutabagas/turnips seem to 'sweeten' during the slower baking process.

Some friends and family members who formerly claimed to hate this vegetable, boiled...liked the scalloped version just fine.

Nov 12, 2004, 10:59 AM

Post #11 of 24 (2763 views)

Re: [wendy devlin] rutabagas

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My favorite way to eat rutabagas or turnips is a follows:
(1) Get all of the above you can find.
(2) Feed them to the pigs.
(3) When the pigs are of proper size, process the porkers into smoked ham, St. Louis cut ribs, chops, boston butts, sucklings,etc.
(4) Cook as desired, which should always envolve fire and smoke from a nut or fruit bearing tree & enjoy.

Any other use of the "disgusting duo" is akin to eating hay without processing it thru a beef, cracked corn without the chicken, etc.
"The trouble with life is there's no background music."

Bubba

Nov 14, 2004, 11:38 AM

Post #12 of 24 (2729 views)

Re: [gbatrucks] rutabagas

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When Trucks comes down to Ajijic and throws a pot luck BBQ, BamaBubba is bringing rutabaga salad. Since, I can't get them here, Gail, could you expropriate 10 pounds from your hog pen and bring them down with you?

Thanks.

Nov 15, 2004, 1:49 PM

Post #13 of 24 (2706 views)

Re: [Bubba] rutabagas

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Bubba, only you could get me to eat either of those roots again. When I grew up in Washington state, my relatives all ate that stuff….think it had something to do with the alternative being to starve during the depression or something like that along with the one about walking 10 miles to school barefoot in the snow, yadda, yadda, etc. So I’ll try it, BUT I GOTTA SEE UNCLE JACK TASTE IT FIRST!!
"The trouble with life is there's no background music."

Uncle Jack

Nov 15, 2004, 3:26 PM

Post #14 of 24 (2699 views)

Re: [gbatrucks] rutabagas

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Don't count on that being real soon.

uj

Nov 15, 2004, 5:30 PM

Post #15 of 24 (2688 views)

Re: [Uncle Jack] rutabagas

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You guys! I am going to get some and make them and invite you all over for dinner--you won't even know what you're eating.

Let's see--the main course can be tlacuache...mashed rutabagas and steamed verdolagas on the side--and dessert, let's see--chongos!

Hot damn.

http://www.mexicocooks.typepad.com

jennifer rose

Nov 15, 2004, 6:31 PM

Post #16 of 24 (2682 views)

Re: [esperanza] rutabagas

That's about the most digusting meal one could ever imagine! The only thing worse would be some hog jowls, chicharrones, and rice pudding.

Have you considered a career as a prison chef? <g>

Nov 15, 2004, 6:43 PM

Post #17 of 24 (2683 views)

Re: [jennifer rose] rutabagas

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Shhhh, Jennifer, don't give away my secrets! I thought real hard to think up that menu. Now I'm laughing my head off here.

http://www.mexicocooks.typepad.com

Rolly

Nov 15, 2004, 7:38 PM

Post #18 of 24 (2676 views)

Re: [esperanza] rutabagas

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Ladies, go play with your nice ironing boards and leave Southern cooking to those of us who understand and love it. Hog jowls are OK, but ham hock and turnip greens are better. Or ham hock and butter beans.

Rolly Pirate

(This post was edited by Rolly on Nov 15, 2004, 7:41 PM)

Ed and Fran

Nov 16, 2004, 5:11 AM

Post #19 of 24 (2664 views)

Re: [jennifer rose] rutabagas

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Hey, what's the problem with rice pudding? That's one of my favorites. Growing up I thought that was what you used rice for.

Coming from Irish ancestry, we had potatos with every main meal. Once a year Mom would get creative and serve rice. Dad would look at the plate and ask, "Where's the potatos?" It wasn't until I moved, a lot, that I started to realize that rice had uses other than merely arroz con leche.

A week and a tad until Thanksgiving, and still no rutabaga. Thanksgiving dinner won't be the same......

E

NEOhio

Nov 16, 2004, 5:41 AM

Post #20 of 24 (2664 views)

Re: [Ed and Fran] rutabagas

I finally found rutabagas at the veggie wholesaler. The nice woman there helped me pick out a few and explained that they sell them to several upscale frou-frou resturants in town who use them like mashed potatoes. On the plate they are piped out prettily, put some medallions of some meat over them, couple sprigs of lemon grass sticking up in the air and other curly cues of veggies to look asian-fusion, whatever. She said that ordinarily there is rarely a request for them from the areas grocers.

Reading all your posts about rutabagas has been very enlightening and entertaining too. I am not sure I will ever eat one, but the poster who wanted these brought down will undoubtedly enjoy them.

Texwheel

Nov 16, 2004, 10:24 AM

Post #21 of 24 (2645 views)

Re: [Ed and Fran] rutabagas

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As a child growing up in Texas we often had pinto beans cooked with pork...Texas campfire style, not Cajun style...on rice with corn bread. For dessert, corn bread with butter and syrup, or rice with butter and cinnamon.
Let's see, to keep this thread on subject...I have heard of but haven't the faintest idea of what a rutabaga tastes like...but being the trusting soul I am, I will at least sample one, though I really feel I should be following UJ's and Bubba's lead.
Tom Williams
Georgetown, Texas
Texwheel@aol.com

wendy devlin

Nov 16, 2004, 12:32 PM

Post #22 of 24 (2636 views)

Re: [gbatrucks] rutabagas

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DATELINE June 6, 2004: ARSI's libel suit against a reviewer for a prominent East Coast newspaper has been set for trial in June, 2005. Our team of relentless litigators is looking forward to the occasion with great relish. The lawsuit was based on an article that unfairly defamed Rutabagas Festooned, an experimental recipe from ARSI's labs. The article originally appeared in the newspaper's "Food" section on December 21, 2002. The author, a notorious turnipite, sampled the recipe and rudely described it in the following libelous terms:

"This latest abomination from the ARSI cultists is a putrid brew of rutabagas and mushrooms which, when baked, emit a pasty and malodorous brown effluent that compels one to evacuate the kitchen in horror and disgust."
The ARSI lawsuit was filed in Amarillo, Texas, for tactical reasons. The legal theory is founded on Texas' "defamation of agricultural products" law. For the sake of his personal safety, the reviewer shall remain nameless.

The recipe for Rutabagas Festooned was devised by ARSI's culinary labs and was never intended for public distribution. An internal investigation is underway to determine who leaked this experimental recipe to the libelous reviewer. There is widespread concern that the turnipites have infiltrated a "mole" who has access to sensitive documents within ARSI's vast Research & Development facility in Forest Grove.

Nov 18, 2004, 8:08 AM

Post #23 of 24 (2601 views)

Re: [wendy devlin] rutabagas

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Well, I hope the defense calls Le Chef as an expert witness. I'll boil up a mess of those reeking roots, feed 'em to the jury for lunch, and let the defense rest its case.
"The trouble with life is there's no background music."

Nov 26, 2004, 1:59 PM

Post #24 of 24 (2567 views)