tag:blogger.com,1999:blog-3076737718844327905.post6658980023067707191..comments2024-03-10T00:25:25.274-08:00Comments on urban food producer: What is a rutabaga and what do you do with it?Anonymoushttp://www.blogger.com/profile/00680688284434397750noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3076737718844327905.post-83962544822247957532014-03-25T16:17:32.412-07:002014-03-25T16:17:32.412-07:00Hi!
Thanks for your posts. I am glad someone out...Hi! <br /><br />Thanks for your posts. I am glad someone outside Scandinavia is interested in rutabaga. In Finland, where I live, and also the neighboring countries Sweden and Russia, we use it a lot. It is one of the cheapest root vegetables, withstands storing for a substantial time in good conditions, and is also tasty. We eat it as a type of coleslaw, simply grated and raw. Also, we dice it and let it simmer in butter for a good while, or bake the dice in tin foil in a dying camping fire. We boil it in chunks to make pure either combined with only butter, cream, salt, white pepper or together with other root veggies like potato, carrot, sweet potato and so on to substitute for mashed potatoes. At Xmas, we add golden syrup or molasses to add sweetness, a small amount of nutmeg into the "mashed rutabaga" made with cream, pour it in a oven-safe pan and place it in the oven for an hour or more. The purple ones are the sweetest ones, green ones are as tasty, but slightly less sweet. Just remember to peel all of the hard skin off. When peeling, you will see a slight change in color: the skin is lighter when the edible part is "darker" yellow. It will be ca. 1/5 of an inch or so. Happy cooking!Anonymousnoreply@blogger.com