Mamaw Smith brought the rutabaga over and she had par boiled it and then cooked it with butter, salt and pepper. Although they look like a turnip, they taste far better in my opinion.

Paul E. Smith
Knoxville, TN

Mamaw Smith is cooking some today. I will let you know my opinion of them later on. She will be cooking them with butter, salt and pepper and some heavy cream.

Paul E. Smith
Knoxville, TN

thank you for the link, MichaelHoffman…i will be adding those seeds to my Burpee order, along with turnip seeds…[:D]

A must have item for me in a boiled dinner, also a beef stew.
Adds another demention to a Red Flannel Hash also.
I love the greens also, just saute with some olive oil and garlic then top with grated cheese. Chow Jim

quote:

Originally posted by Sneetch

i made mashed rutabagas for the first time this christmas – they were deeeelicious! does anyone know if they can be grown in a zone 5/6 area? (i would so love to plant some this year when me and my boyfriend move into our new house in the Poconos, PA…)

I don’t see why they wouldn’t thrive in Pennsylvania. They’re grown througout New England.

http://www.gardenersnet.com/vegetable/rutabaga.htm

i made mashed rutabagas for the first time this christmas – they were deeeelicious! does anyone know if they can be grown in a zone 5/6 area? (i would so love to plant some this year when me and my boyfriend move into our new house in the Poconos, PA…)

quote:

Originally posted by Sundancer7

quote:

Originally posted by Michael Hoffman

I like them mashed with some butter and cream. It was always on the table with the turkey and fixings at Thanksgiving and Christmas.

Michael, do they resemble turnips in taste??

Paul E. Smith
Knoxville, TN

I don’t think so, but I know others have said they do.

Cook rutabagas with potatoes , both diced , in proportions of 3 to 1 rutabaga to potato…Drain and mash with heavy cream , butter , freshly grated nutmeg and salt and pepper… Fabulous !

quote:

Originally posted by Sundancer7

We planted our winter garden with three different typs of greens, Collards, rutabagas and tunip. Mamaw Smith just harvested the rutabagas. To me they look a bit like turnips. I do not particularly car for turnips. I am suspect of the rutabaga. Mamaw wants to cook some and I do not object to that. I appreciate this thread and I will pass it on to Mamaw.

The rutabaga greens were very good though.

Paul E. Smith
Knoxville, TN

Yes, the rutabaga greens are good, but not a lot of people know that the greens are eatable. Most stores only sell the roots.

quote:

Originally posted by Michael Hoffman

I like them mashed with some butter and cream. It was always on the table with the turkey and fixings at Thanksgiving and Christmas.

Michael, do they resemble turnips in taste??

Paul E. Smith
Knoxville, TN

I like them mashed with some butter and cream. It was always on the table with the turkey and fixings at Thanksgiving and Christmas.

We planted our winter garden with three different typs of greens, Collards, rutabagas and tunip. Mamaw Smith just harvested the rutabagas. To me they look a bit like turnips. I do not particularly car for turnips. I am suspect of the rutabaga. Mamaw wants to cook some and I do not object to that. I appreciate this thread and I will pass it on to Mamaw.

The rutabaga greens were very good though.

Paul E. Smith
Knoxville, TN

Now Kohlrabi is a whole different story. What a great veggie. I don’t understand why it isn’t much higher up the list of desireable things to mess with in the kitchen. We grew lots of it on the desert in SoCal. It took a lot of water, but was outstanding both fresh and raw and also boiled !

Meowzart, You could definitely add rutabagas to your pot roast! They’re also good roasted on their own in olive oil until they are almost caramelized. Then grind on some black pepper and sea salt and drizzle with really decent balsamic vinegar and a sprinkle of parmesan. Very nice with simply roasted pork or chicken.

rabid_child, with yummy sounding recipes like that, I think you need to be posting more often.[;)]

I have never made anything with a rutebaga, but it sounds like I could easily put it in with my next pot roast, no? And it also sounds somewhat similar to kohlrabi (at least the cabbage part of what rabid described), which the husband loves. If so, I bet he would like rutebaga, too.

I love these paeans that pop up every now and then. Very inspiring! Keep it up, everybody.[:p]

Meowzart