The use and care of fresh vegetables--help? (butter, carrots, tasting)
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Can't help with parsley root, however you are talking to a rutabaga fan And I don't think that vegetarians have a lock on these vegetables. When I was growing up the winter vegetable rutabaga was a looked forward to staple on family Thanksgiving and Christmas tables with the turkey and stuffing and gravy.
A rutabaga is very much like a larger and heartier tasting turnip which is its cousin. Turnips are white with purple tops, and a rutabaga is bigger and yellow with a brown top but looks similar.
Your rutabaga is probably covered with wax as all are. Get a sharp paring knife and cut off all of that waxy skin as well as the stem part. Cut it up into approx. 1 inch cubes and boil them until they are tender. Then mash them up (not too smooth) and serve with butter/margarine and salt and pepper. The cooked cubes are also great in hearty soups.
This should get you started, and I'm sure others will chime in here
Thanks! I figured that since they were vegetables, and vegetarians ate vegetables, someone might be able to tell me. I was indeed wondering if it was to be peeled first. I'm putting it into a stew--but I should cook it beforehand?
I know the parsnips are similar to carrots, and will peel them before using.
It's on now! I put some leeks in there--the part my room mate was going to throw away--but only as a flavoring. Using that instead of onion. And some garlic.
I'm surprised that the rutabaga turned yellow, it didn't look yellow when I put it in, in fact, I had a hard time distinguishing it from potato before cooking.
Really? Yucca root? I want to know where you got it! I have only heard it mentioned on history/archeology talks because native americans would roast it for days in a pit (or was that agave root...). I'm intriqued and off to go look up the other roots you mentioned. And this is coming from a gal who often buys/eat unusual things (according to friends who don't like to cook).
I saw something at the store that I'd heard of, but never eaten, for the very first time today. Quinces are apparently in season somewhere. They are similar to a pear. I thought, "hmm, I need to try me some of that." So I looked it up online here.
Apparently, you have to cook it first, one of those few fruits that have to be cooked to be eaten. Plaintains are like that too--you don't eat them raw (maybe rhubarb also?).
The method suggested was poaching--3 cups of water, 1/2 cups of sugar. Can take up to an hour to get fully cooked. Have to look at it again, I'm not sure you have it boiling for the entire hour.
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