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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Rutabagas Mashed
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Rutabagas Mashed  This thread currently has 464 views. Print Print Thread
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funkymuse
Sunday, December 23, 2007, 5:19pm Report to Moderator Report to Moderator
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Anybody done anything like the recipe below or something similar with different ingredients? I was wondering how it tasted.  I'm about to go and make this with 1 rutabaga and 3 turnips that I need to use up... Never used these vegies in anything but stew...  

RUTABAGAS IN THE ROUGH


4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste

   1. Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2" (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.

   2. Turn heat down to medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.

   3. Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.
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Lola
Sunday, December 23, 2007, 7:11pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!


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Rodney
Sunday, December 23, 2007, 7:17pm Report to Moderator Report to Moderator

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Sun Beh Nim
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sounds good you should add this to the recipe database.
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Debra+
Sunday, December 23, 2007, 8:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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I like to cook lots and when you have the leftovers in some kind of compliant broth with some added cooked veggies you have a pretty good soup.  Spinach/Swiss chard added is good in the soup also.  Onions and celery finely chopped.  A little bit of ghee and some compliant protein along the side.  Yummilicious.

Debra


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roller56
Monday, December 24, 2007, 12:13am Report to Moderator Report to Moderator

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Yes, I have mashed these veggies and they tasted very good.  I used basically the same seasoning you did.  I also mased parsnips.


roller56
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Joy
Monday, December 24, 2007, 3:43pm Report to Moderator Report to Moderator

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Cooked carrots can be thrown into the mix.  Also good.  


Joy
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Ribbit
Tuesday, December 25, 2007, 8:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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I have found that the longer turnips and such are cooked, the less bitter they are.  So I put them in the crockpot with turkey thighs and poultry seasoning, a few carrots and onions, and let them simmer to death, and they almost taste like potatoes.


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funkymuse
Tuesday, December 25, 2007, 9:51pm Report to Moderator Report to Moderator
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well that is certainly good info. to be aware of!  thank you!

what about putting them in the crockpot by themselves with the rutabaga and some onions to cook them?  would I add water or broth and if so, how much?  
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Ribbit
Tuesday, December 25, 2007, 11:03pm Report to Moderator Report to Moderator

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Kyosha Nim
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Age: 36
When you cook things in the crockpot, you really don't need much water.  For the turkey with veggies, I dump in about 1/4 c., maybe 1/2 c. if I want to make gravy out of the broth.  All the juices that come out add a lot.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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