Text 11178, 78 rader
Skriven 2007-01-31 15:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: Rutabagas
=================
 -=> Quoting Ian Hoare to Jim Weller <=-

 > DS> Rutabaga is edible?

 >Some people seem to think so. Dutch Farmer Bill can make a living
 >growing the damned stuff.

 IH> That's to give to cattle.

You're not going to believe this but people, mainly of Scottish and
Irish heritage, actually eat them. I have seen the trucks take them to
the stores with my very own eyes. Really.

Shocking but true.

[g]
     
For a much more palatable yellow vegetable consider...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Creamy Butternut Squash Soup With Bourbon Cream
Categories: Soups, vegetables, dairy
  Servings: 8

      4    butternut squash
      2    carrots
      4    celery stalks
      1    yellow onion
      1    leek
      1    garlic clove, peeled
    1/4    stick of unsalted butter
      2 TB olive oil
      4 qt chicken stock
      1 qt heavy cream
    1/4 c  real maple syrup (optional)
    1/4 c  Kentucky bourbon
    salt & pepper

For soup: Peel skin from outside of squash. Split squash in half & scoop
out seeds. Cut squash into 1"x1" pieces. Peel carrots & chop into pieces
similar in size to squash. Chop white part of leek, celery, & onion into
pieces of similar size. Saute garlic, onion, carrot, leek, & celery in
olive oil & butter over medium heat until vegetables begin to soften.
Add squash & saute for approximately 5-7 minutes making sure to sweat &
not caramelize the vegetables. Add chicken stock until it just covers
the squash & vegetables & bring to a simmer. Allow to simmer until
squash is tender. While soup is cooking place 1 quart of heavy cream
into a sauce pan & heat on medium until warm. Do not burn. When squash
is tender turn off heat & add heavy cream. Ladle soup into blender &
blend until smooth. Pass soup through a china cap to ensure smooth
consistency (optional). Add syrup & season to taste with salt & pepper.
Keep warm until serving.

Bourbon cream: place cream in a mixer with bourbon & whip until soft
peeks appear.

To serve: ladle soup into bowl and top with bourbon cream.

Notes: Recipe from Chris Hall of The Sundial Restaurant, Bar and View in
the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall
with Sarah Moulton on 9/17/05

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Nasssty rutabagas, preciousss.  They chokesss us, they do.  Sssss.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)