Abbylovi Posted November 6, 2017 Rutabaga? Dont know that Ive ever cooked with it. Quote Share this post Link to post Share on other sites
Anthony Bonner Posted November 6, 2017 keep it that way. Basically big turnips Quote Share this post Link to post Share on other sites
Abbylovi Posted November 7, 2017 Alas I have to, got 2 lbs in the latest CSA. I found an Ottolenghi gratin with so much cheese, cream and butter that I could sub cigarette butts and it would still be great. Quote Share this post Link to post Share on other sites
voyager Posted November 7, 2017 They're classically part of the filling for Cornish pasties. They make a great soup puréed with broth, with chives, maybe cubes of sausage or liver wurst or... (I've had it with foie gras.) Quote Share this post Link to post Share on other sites
Rich Posted November 7, 2017 Alas I have to, got 2 lbs in the latest CSA. I found an Ottolenghi gratin with so much cheese, cream and butter that I could sub cigarette butts and it would still be great. They are great cut into 3/4 inch cubes, boil in salted water for five minutes, then roast at 450 degrees with 4-5 whole garlic cloves in their skin for about 20/25 minutes until some brown appears on top. Â Squeeze garlic on top of the rutabaga, drizzle with honey and balsamic glaze add a little nutmeg and ground black pepper. Â Will keep for a week in the fridge - great side with any meat or fish. Quote Share this post Link to post Share on other sites
Sneakeater Posted November 9, 2017 keep it that way. Basically big turnips What's bad about big turnips? Quote Share this post Link to post Share on other sites
voyager Posted November 9, 2017 Make a puree with potato and celery root. Quote Share this post Link to post Share on other sites
Suzanne F Posted November 10, 2017 Lamb stew with turnip rutabaga Quote Share this post Link to post Share on other sites
