say my name, say my name: Rutabagas!!!
Rutabagas are awesome!!
They are fun to say and delicious to eat. come on go ahead say it. Rue-a-bagels!!
I first ate Rutabagas at my church durning a sunday dinner. My godmother who is an awesome cook, just happen to love and know how to cook rutabagas. When it came time to serve them, I heard the waiters calling them turnips, radishes - in short everything but rutabagas. A lot of people seem to be unfamilar with them. I was too. She served the cubed stewed rutabagas as a side. This was the only way I knew of eating them and I wasn't served them often.
Then over the summer, I had mashed rutabagas and potatoes -they were delicious! An alternative way of cooking rutabagas?
Recently, a friend shared a huge bag of Rutabagas with me. I have been hesitant to cook them for about a week. But tonight I made mashed potatoes with rutabagas. And thank God, Hallelujah, my memory of this rutabagas dish was on point. I made up my own recipe, the end result was delicious!
Mashed Rutabagas: serves 4-6 people
Ingredients:
3 med-large Rutabaga peeled and chop in quarters
1 large potatoes or 2 med. peeled and chopped into quarters
1 long carrot peeled and chopped into quarters
3 tbsp of butter
1 cup of liquid: milk/vegetable broth
salt and pepper to taste
1 quart of water
First place your rutabagas, potatoes, and carrot peelings into your foodscrap bag (compost! :-) I like to boil my veggies after removing any skin that I would want to peel later. (But you could always boil and then peel them.)Second thing you do is chop the vegetables into large pieces. Next wash off your root veggies and place them in a medium sauce pot with cold water. Salt the water, for taste and so that it boils qucikly. You should boil the rutabagas first or 10 minutes as sometimes they are harder than potatoes. After adding the potatoes, bring the water to boil - 30 mintues. Let your water cook down or toss the remaining water once the veggies are soft. If there is a little water remaining you can leave that water and add the cup of milk. Finally, mash everything with a fork. Add salt and pepper to taste, along with the butter.
Buen provecho!
**If a more creamy texture is desire one can add 1/2 cup of milk
They are fun to say and delicious to eat. come on go ahead say it. Rue-a-bagels!!
I first ate Rutabagas at my church durning a sunday dinner. My godmother who is an awesome cook, just happen to love and know how to cook rutabagas. When it came time to serve them, I heard the waiters calling them turnips, radishes - in short everything but rutabagas. A lot of people seem to be unfamilar with them. I was too. She served the cubed stewed rutabagas as a side. This was the only way I knew of eating them and I wasn't served them often.
Then over the summer, I had mashed rutabagas and potatoes -they were delicious! An alternative way of cooking rutabagas?
Recently, a friend shared a huge bag of Rutabagas with me. I have been hesitant to cook them for about a week. But tonight I made mashed potatoes with rutabagas. And thank God, Hallelujah, my memory of this rutabagas dish was on point. I made up my own recipe, the end result was delicious!
Mashed Rutabagas: serves 4-6 people
Ingredients:
3 med-large Rutabaga peeled and chop in quarters
1 large potatoes or 2 med. peeled and chopped into quarters
1 long carrot peeled and chopped into quarters
3 tbsp of butter
1 cup of liquid: milk/vegetable broth
salt and pepper to taste
1 quart of water
First place your rutabagas, potatoes, and carrot peelings into your foodscrap bag (compost! :-) I like to boil my veggies after removing any skin that I would want to peel later. (But you could always boil and then peel them.)Second thing you do is chop the vegetables into large pieces. Next wash off your root veggies and place them in a medium sauce pot with cold water. Salt the water, for taste and so that it boils qucikly. You should boil the rutabagas first or 10 minutes as sometimes they are harder than potatoes. After adding the potatoes, bring the water to boil - 30 mintues. Let your water cook down or toss the remaining water once the veggies are soft. If there is a little water remaining you can leave that water and add the cup of milk. Finally, mash everything with a fork. Add salt and pepper to taste, along with the butter.
Buen provecho!
**If a more creamy texture is desire one can add 1/2 cup of milk
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