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Oh, yes. But for some reason my taste buds convert them to bitter root.
Well, it's just a hint of bitterness, and its quite pleasant to me.
However you can try to cut it down by peeling it thick to remove the bitter part. To see how much you have to remove - cut the root in half and peel the outer ring off.
See where it is on this picture:
Spoiler
then cut the rest in smaller pieces and cook like potatoes, in salt water. When done, drain the water, and mash with some butter and sourcream ( or even creamcheese). You can add a little nutmeg to taste.
I noticed that yellowish (inside) rutabags taste best that way...
You can also mix the mashed rutabag with mashed cooked carrots or cauliflower. Just like boiled potatoes...
...you can try to cut it down by peeling it thick to remove the bitter part. To see how much you have to remove - cut the root in half and peel the outer ring off...
Yep, I only tasted bitterness from a few cubes where I hadn't peeled the entire outer layer. We were quite pleased with the sweet, nutty flavor.
I'm going to try a few more recipes, like this French beef stew, that uses root vegetables.
The other night I grabbed a rutabaga (swede, neep) and put it in our grocery cart. My wife picked up that large, wax-coated behemoth and asked "What are you going to do with this?" To which I replied "Roast it."
Well, last night I peeled and cubed the rutabaga, tossed it in olive oil and salt, and I roasted it. My wife and child were amazed at how tasty and sweet it was.
Who else enjoys rutabagas, and how do you prepare them?
Oh year, rutabaga’s,mashed potatoes ,pork chops , big slice of onion and good Southern cornbread, Standard dinner in my house. We prepare the rutabaga’s by cubing and boil till tender.
We will give your method a try, sounds good.
A good rutabaga is one that has "aged" in a cool place for a while in the Fall. That seems to mellow their earthiness out. But every now and then we get one that just doesn't the flavor we like.
I've never learned how to pick a tasty one although the smaller ones seem less tasty. Not sure there's any way to tell by looking at them.
It's traditional in our house to eat them at Christmas time in memory of our ancestors. I peel and cube them and put them in water with a little sugar in the refrigerator overnight and then boil them for about forty-five minutes the next day. Drain well and mash with a lot of butter and salt.
My dad also cubed them and put them in soups and stews. It you look close you'll see they are in Campbell's vegetable and beef soup.
I've mentioned before that during Medieval times much of Europe looked down on the countries which ate root vegetables but when the plague came those people proved to be healthier than those whose diet lacked vitamins. Why root vegetables? They stored longer than those which grew above ground.
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Originally Posted by Dirt Grinder
Yep, I only tasted bitterness from a few cubes where I hadn't peeled the entire outer layer. We were quite pleased with the sweet, nutty flavor.
I'm going to try a few more recipes, like this French beef stew, that uses root vegetables.
You should stew them that way. I love them roasted as you described, but in a good beef stew with reduced red wine, they are delicious with other root vegetables.
I like rutabaga but have only had it the way my grandmother made it. Peel, cube and boil like you do with potatoes. Mash on plate and serve with butter, salt and pepper.
I will have to try it roasted. Now if there was an easier way to peel that thing I'm all ears
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