Comments on: Rutabaga Romance

By: Luisa

Luisa — Mon, 12 Mar 2007 20:30:15 +0000

I recently switched jobs and therefore computers, losing all my links in the process. Just re-found you today, and am so pleased! Anyway, I, too, was a rutabaga virgin until a month or two ago, when I tried a winter soup with diced rutabaga and a bunch of other good roots. It’s a nice way of easing into rutabaga consumption, I think ;) If you click on my name, it’ll take you to the recipe.

By: Caroline

Caroline — Mon, 19 Feb 2007 19:54:13 +0000

Thank you for all of you comments. I am feeling more inspired to try them again with some of these ideas!

Mary – thanks for the Red Velvet feedback!

By: Melanie

Melanie — Mon, 19 Feb 2007 10:45:20 +0000

Try it with a bit of maple syrup and butter or olive oil, very tasty combination. Something that is quite nice is mixing your mashed rutabaga with mashed carrot, the two together are divine!

By: Casey

Casey — Mon, 19 Feb 2007 00:37:50 +0000

I’ll have to give this recipe to my old roommate Jana…she loves rutabaga. Her mom would always make her a gigantic bowl of them and she’d hoard them in our community fridge. I don’t know why, but a lot of Dutch people call them rutabeggie. Hilarious.

By: Mary

Mary — Sat, 17 Feb 2007 15:48:35 +0000

Rutabaga! Reminds me of an old Green Acres TV show! (Hootersville rutabaga…!)

On a different note.. I really enjoy your posts. Got the link from my dau-in-law’s blog. AND.. I made your Red Velvet Cake to take to work on Valentine’s Day. I got lots of compliments (and I thought it was good too).

I feel cooking “from scratch” is one way of being creative.

By: natalie

natalie — Fri, 16 Feb 2007 21:59:59 +0000

rutabaga! I have never heard that word before I thought they were universally known as turnips…

I would say they are a staple in a Scottish diet here, in soups, roasted, mashed – especially mashed on burns night when you traditionally have Haggis Neeps & Tatties – translated as Haggis (mashed) turnip & (mashed) potato

By: Stolk

Stolk — Fri, 16 Feb 2007 18:42:27 +0000

I haven’t gotten very fancy with rutabagas (and certainly have not seen them converse with ginger,) but love them in a simple roasted vegetable mix. I get a box of organic/ mostly local produce delivered to my house (www.organicstoyou.org– LOVE it) and often find things like turnips awaiting me. At this time of year I love to toss a couple different kinds of potato, including a sweet, with whatever root vegetables I have in my box– rutabagas, turnips, celery root, beets and parsnips all have gone in. They get cubed, tossed with olive oil, salt and pepper and baked in a hot oven for about 45 minutes. Definitely down home, comfort food, but I’ve been on a roasted root veggie kick for a couple of years now, and it doesn’t seem to be fading. One quick note, if you use red beets, you’ll want to keep them to the side until the roasting is complete because if they get stirred in, everything turns red.

By: Claire

Claire — Fri, 16 Feb 2007 16:50:03 +0000

My mother always makes rutabaga for Thanksgiving and Christmas, so it’s a root vegetable I’m quite fond of. She usually just butters and salts it, so it tends to lack pizazz, but it’s a simple flavor. I’m sorry your experiment didn’t go quite to plan! Those suckers are hard to cut!