I’m imagining swedes should work just as well as turnips for this dish: armoured turnips
I halve or quarter rutabagas, toss them with olive oil and salt, and roast them in the oven (similar to roasted cauliflower or Brussels sprouts).
ha ha I don’t think id be worth airfare or something like that tho
I’ve only ever had rutabaga as “neeps and tatties” alongside haggis in a Burns supper. It’s alright, but I can’t really imagine myself eating it in any other context.
I do the same, but with carrots, parsnips, turnips, onions, beets.
Reminds me of my Scottish Grandma. I don’t know if she ever made neeps and tatties, and never served us haggis, but she introduced the family to Swedes. She loved Robby Burns, and before every meal at her house we’d say the Selkirk Grace:
Some hae meat and canna eat
And some wad eat that want it:
But we hae meat and we can eat,
And sae the Lord be thankit.
My French Onion soup is awesome but I essentially have to stand next to it or be on call for 6 or 7 hours for me to be happy with it. BBQ brisket takes just as much effort, but that makes sense.
I can’t explain why my soup takes so long, but it does and it’s worth it.
For what it’s worth Sitnam, I also had issues sloooowly sweating and browning my onions without burning them in order for my french onion soup to be juuuuust right. It got better when I figured out that putting it into a well buttered slow cooker and just letting it go for 6 hours did 90% as well with infinitely less stress.
I sous vide my onions overnight for things like French Onion Soup.
The thing about cooking complicated meals for me is usually by the time I’m done, I have no interest in eating it anymore. The exception is Thanksgiving dinner, which isn’t particularly complicated but I find the timing of everything to be enormously stressful. But it’s only once a year and I love the food so it’s worh it even if something comes out after something else 
If I’m cooking a nice meal for guests, I taste my work as I’m going along. By the time I plate and serve the meal, I’m not hungry, nor am I in the mood to eat, as I scurry around filling glasses, etc.
That’s always been my issue - “Why aren’t you eating?” “I’m tired of looking at it.” 
Kohlrabi, in my opinion is best raw, in salads or as crudités. It’s probably my favorite brassica.
Hmm, the most complicated single dish I’ve made was chicken biryani, from Madhur Jaffrey’s an invitation to Indian cooking. I think it took more that 24 hours, with several active steps. It was delicious. Far, far better than any biriyani I’ve ever purchased. But i think I’ve only done it twice.
Ox tail soup might be second, but it’s a distant second. Mine is a lot simpler than what @kayaker describes, but there’s a lot of browning of onions and ox tails, simmering, skimming, chilling and removing fat, removing the meat from the pieces of tail and chopping it up, adding vegetables… It’s really good.
My most complicated meal is new Year’s eve. My husband and i work together, but i do the brunt of it. It’s a buffet that includes
Roast goose with wild rice stuffing, removed from the bones and arranged on the platter in the shape it started in (a presentation i first saw for pigeon in a Chinese restaurant)
Butterflied barbecued leg of lamb
An Indian chick pea dish
Lentils
Fried potatoes with black mustard seeds and lemon juice (also Indian. We are big fans of Madhur Jeffrey.)
Rice with whole spices
A cheese plate (i buy the cheese)
Carrots and celery
Crackers
Hummus (purchased)
Vegan blueberry pie (homemade)
Cookies (homemade: usually gingersnaps or chocolate chip meringue)
M&Ms
Stuff other people bring
Want to make this. Does this recipe, that claims to be from Madhur Jaffrey’s An Invitation to Indian Cooking, look correct to you?
https://www.recipelink.com/msgbrd/board_3/2003/APR/7225.html
Yes, that’s the recipe, nearly weird for word.
It’s a weird word world. Thanks!
Lol, thanks Swype.
Biryani is one I haven’t had the guts to try yet. I’ve had so many good (and terrible) versions of it that I just don’t want to risk it not living up to my hopes. I have recently watched this video, which might give me the courage one day when I’m bored to try:
