Root vegetable also called yellow turnip or a swede. Usually comes as a large irregular globe covered with wax;. half brown and half yellow with yellow flesh with a little "kick" like a turnip.
Dense and hard to chop.Peel 'em, chop 'em and boil 'em and eat'em or put them in a stew or you can mash them with a little cream, nutmeg and cinnamon if you like or else mash em and combine with smashed potatoes as a side dish. Potatoes makes the rutabaga milder and rutabaga gives a kick to the potatoes. Yum!
David
R Fidge wrote:
hello, as ( i thought) a knowledgable cook........
.what is rutabaga? Richard
To: realfood@yahoogroups.com
From: maypo402@hotmail.com
Date: Sat, 14 Mar 2009 13:03:37 -0500
Subject: [realfood] Delphi Irish Stew
Delphi Irish Stew
INGREDIENTS:
1-1/2 pounds Shoulder of Lamb (cubed)
3 whole carrots, rough chopped
1 rutabaga, rough chopped
1 turnip, rough chopped
1 onion
3-1/2 tablespoons vegetable oil
6 medium potatoes
1 sprigs of fresh rosemary
Pinch of salt
Pinch of pepper
6 cups water
2 pounds potatoes (mashed)
METHOD:
Peel and cut onion into large dice. Place large pot over high heat and add oil.
Place lamb and onion into pot and sauté for 8 to 10 minutes. Add
carrot, rutabaga and turnip. Season with salt and pepper, add rosemary,
and then cover with water.
Bring to the boil and simmer for 20 minutes.
In the meantime peel the medium potatoes and cut into quarters.
Cook the other 2 pounds of potatoes in boiling water until tender to make mashed potatoes, about 20 minutes.
Now add potato quarters to the vegetables and lamb and cook for another 20 minutes or until potatoes are cooked.
Finally stir in the mashed potatoes. Your stew is now ready.
Serve in large bowl.
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