Out of two sirlion steaks, some potatoes, carrots, celery, a handful of green beans, and one rutabaga.
I could do a stew, but what do I do with the rutabaga? I’ve never cooked one before, or even eaten any.
Something a very picky eater who avoids new foods on principle might deign to try. (Not me, I grabbed the veggie out of curiosity, never having eaten any before, the Vaderling is the food snob)
Dork, the vaderling is not gonna like the rutabaga. It’s kinda turnippy for my tastes. I like turnip greens but not turnips.
A stew could disguise it though. Throw a bay leaf in the stew. Helps with the disguise.
Good-luck
I’ve seen people approach turnips halfway by mashing them up and mixing them in with mashed potatoes. It makes the flavor milder.
Rutabagas are better than turnips. I roast them like a potato and eat with butter. But adding it to the stew would be good, too.
If you’re feeling ambitious, you could try making some vegetable pancakes. Grate up the potatoes, carrots, and rutabaga. Slice the celery and beans up thin. Mix them all together. Add some flour and an egg. Add a little salt, maybe some garlic. Mix it all together. You want the final mixture to be pretty think. Then scoop it out and make patties, about half an inch thick. Fry them up in some butter.
The kronlings eat turnips like apples. Don’t know why.
Steam some of the carrots with the rutabaga, (which is a turnip in the UK). Small cubes for both and equal amounts. When soft, mash with butter and black pepper and salt.
Steam the beans only until just done (it’ll take a lot less time than the carrot and turnip.
Bake the potatoes,
Julienne the remaining carrot and finely chop the celery, mix together with a salad dressing of your choice.
Sear the steaks and whack it all on a plate.
We love rutabaga in my house. I find the flavor to be pretty mild, myself. My Grandma used to boil cut up chunks of rutabaga until soft, then drain and mash with butter like mashed potatoes, and called them “Swedes”.
If you go the stew route, you could cut them up in 1/2 inch sized chunks and cook them in the stew in place of potatoes. Just be prepared- rutabaga always seems to take a long time to boil until soft; much longer than same-sized potato chunks.
I thought they were “swedes” in the UK. At least that’s the term I heard when I lived out there for a few months. A swede/rutabaga is a cross between a turnip and a cabbage.
BBC article confirming this. They look different than turnips; for one, their flesh is yellow, not white. Their skin is yellow to brown, while a turnip is white or white and purple. But swedes/rutabagas are also much bigger than turnips, usually.
I love me some rutabagas. I use a rutabaga along with a few potatoes, some butter, a splash of milk, and yogurt (or cream cheese or sour cream) to make mashed potatoes.
There’s no consistency at all. Swedes/Rutabagas are commonly called “turnips” in various locations across the UK but I’ve certainly never heard of them ever being considered a cross between a turnip and a cabbage.
Don’t make stew. I used to add rutabagas to my stew, but they give the whole thing a funny flavor, and while i like rutabagas, stew is better without it. Especially if you have picky eaters.
This, or something like it. Then a picky eater can avoid one bit and still get a meal. I’d just cook up the rutabagas by themselves and then mash them with a lot of butter. (Yum) And use all the carrots for the salad. And I’d boil the potatoes, but that’s because I prefer boiled potatoes to baked potatoes, and also because I buy boiling potatoes, not russets.
That sort of sounds like egg-foo-young.
That’s not something the average person would know but, yes, they most likely originated as a cross between a turnip (Brassica rapa) and a cabbage (B. oleracea). Rutabaga itself is Brassica napus. In fact, in Swedish, their name is kålrot, which means “cabbage root.”
They are similar, but different to me. I prefer rutabagas/swedes to turnips. They’re a bit sweeter and I love the way they cook up.
Sirloin steak makes terrible stew meat. You will end up with a chunky beef soup with small shreds of beef. Been there, done that.
Sure, I know they are a brassica but I meant no-one thinks of them as a sort of half-way house between a turnip and a cabbage in the way that a kohlrabi is seen.
Ok so, got the steaks marinating(proof of concept experiment) in some cheap italian dressing I picked up for something else and ended up not using.
Gonna do steamed green beans and carrots, celery will be a garnish/side dish maybe alonside a wedged tomato or two
Mash the rutabaga in with the potatoes, sounds interesting. Seems that they have different cook times so should be boiled separate, yes?
They can be cooked together but the swede/turnip/rutabaga needs to be started first. I cut the swede into small pieces about 1/2 inch by 1/4 inch and boil for 25 minutes. I then add the potato cut into normal chunks at around 18 minutes.
My Swedish grandmother always mashed the rutabaga up with potatoes and served with gravy or butter. It was delicious.
My Swedish grandmother always mashed the rutabaga up with potatoes and served with gravy or butter. It was delicious.