Text 350, 76 rader
Skriven 2008-01-07 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Rutabagas and turnips
=============================
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> I dont know what the difference is with rutabegas.  They seem
 CS> just large turnips to CS> me?

Turnips are small, purple and white skinned with white flesh. They
have a mild flavour. And the greens are also quite tasty.

Rutabagas are large, "dirty" purple and yellow skinned with yellow
flesh. They have some chemical component in them which gets stronger
with cooking that some people taste and others don't. To some of us
(me and Ian Hoare for two) it is quite bitter and unpleasant.
Roslind doesn't taste this at all and in fact says they are quite
sweet. Also the greens are coarse and not nearly as tasty. Even my
buddy Dutch Farmer Bill who is dirt poor and very frugal won't eat
them. Even though he grows four acres of them for market and eats
the roots twice a day he also grows a little plot of turnips, beets,
chard, mustard and spinach for his greens fix.

The rutabaga, also called the yellow turnip or Swede, is a cross
(hybrid) between a turnip and a cabbage that turned up in Europe in
the 1600's. It grows well in cool climates (like Sweden's).

P.S. Even though I dislike them in quantity as a vegetable side dish
I do use them in tiny amounts in some strong flavoured soups and
stews in which they are traditional, like Scotch broth. I just use
about 25% of what the recipe calls for.

Also much of the bitterness can be leached out by par-boiling them
in heavily salted and sweetened water. They can then be drained and
boiled a second time. The bitterness can also be masked by sugar.
They are almost tolerable par-boiled then mixed with apples. But you
loose all your water soluble vitamins by leeching as well so what's
the point of eating them?

For those that insist....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Carrots, Turnips, and Rutabagas
 Categories: Vegetables
      Yield: 4 Servings
 
      2 lg Carrots; quartered (I sliced
           -them.)
      1 md Turnip; quartered
      1 md Rutabaga; quartered
    1/4 c  Dry sherry or veggie broth
      1 tb Apple juice concentrate
      1 tb Honey or brown sugar
      1 ts Grated lemon rind
 
  Note: Roots get sweeter when they're cooked slowly.
  
  Preheat oven to 350. PAM a 2 qt. casserole dish (if necessary).
  Arrange veggies in dish. In small bowl combine sherry or broth,
  apple juice concentrate, honey or brown sugar, and lemon rind.
  Drizzle over root veggies. Cover with aluminum foil and bake till
  tender, about 40-50 minutes.
  
  From: January 97 issue of Vegetarian Times

  Posted to fatfree digest by "Neil C. Andrews, MD"
 
MMMMM
 


Cheers

YK Jim


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