Text 3907, 75 rader
Skriven 2010-11-18 17:00:00 av Dave Drum (1:124/311)
Ärende: Texas 237
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttery Carrots And Rutabagas
 Categories: Five, Vegetables
      Yield: 4 servings
 
      4    To 5 good-sized carrots
      1 md Rutabaga (about the size of
           - large grapefruit)
      1 ts Salt
      4 tb Butter
           Salt & pepper
 
  My best advice is not to ignore this recipe just because it
  calls for a vegetable you may not be familiar with, namely
  rutabagas. I will admit that many supermarket check-out
  people are mystified when the large, unlovely rutabaga rolls
  up to their register. Dark purple-brown and usually coated
  with a layer of wax, the rutabaga does not have a lot of eye
  appeal. But didn't your mother tell you not to judge a book
  by its cover?
  
  This is a great side dish any time, but particularly
  appropriate during the winter months and especially for the
  Holiday table. People will love it; just tell them it's
  carrots.
  
  The process is a lot like preparing mashed potatoes. Wash
  and peel the carrots (or don't peel, if that's your style),
  and cut into one-inch chunks. Peel the rutabaga (see below),
  and cut into one-inch chunks.
  
  Put the vegetables and 1 teaspoon salt in a large saucepan
  with enough water to cover. Put a lid on the pan and bring
  to a boil over medium heat. Lower heat and simmer 30 to 40
  minutes until carrots and rutabaga pieces are fork tender.
  Drain well, leaving the vegetables in the saucepan.
  
  Add the butter, in pieces, to the hot, drained vegetables
  and return the lid to the pan. While you're doing something
  else, the butter will melt.
  
  Once the butter is melted, add several generous grinds of
  fresh black pepper to the vegetables. You can either roughly
  mash them together with a potato masher, or just stir
  briskly with a stout spoon. Taste, and adjust salt and
  pepper, if necessary. Makes about 10 servings.
  
  Note: Peeling a rutababa can be a challenge. They are very
  hard and dense. You will need a sharp knife. They cannot be
  peeled like potatoes, and what you'll be cutting off is
  about a quarter inch of the outside surface. Just start in
  one spot and keep at it until all you can see is the golden
  flesh of the rutabaga. To cut it in chunks, first cut it in
  half with your largest, heaviest knife, and then work from
  there.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 07 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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