Rutabagas

[Guest guest]

I never knew what to do with rutabagas, never tasted one

until my (Brit) husband taught me - the Brits call them

'swedes', btw.

 

This is what DH does with them (it's quite nice). He peels

and chunks them. He peels and slices carrots. He tries to

get the mixture about 60% carrot and 40% rutabaga.

 

Then he boils them both (together, one pot) until they're

soft and mashes them - the same way you'd mash potatoes.

This makes a very pretty color mash, and the taste is good

too. No doubt it's full of Vitamin A from the carrots.

 

DH also sometimes adds carrots to regular mashed potatoes -

that's nice too.

 

Pat

--

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[Guest guest]

Hello,

 

I don't know about canning (something I want to learn how to do) but I have

froze rutabaga in the past. What I did was cut it into chunks steam it slightly

then froze it in bags in the quantity I thought I would use.

 

Worked fine. Note though...my family doesn't like rutabaga so I hide it in

vegetable soup. I cut my chunks quite small and steam but only until still

slightly crunchy.

 

Good luck.

Paula

[Guest guest]

That is good to hear! I didn't plant any and the price is so good I can't pass

it up. I used to hide it in soups and stews too, when the kids lived here.

Sneaky minds think alike.  The ones from the grocery store here are waxed, so

they'll keep a while, but they just aren't as sweet after storing forever, so

I'll parboil, drain and freeze. I'll probably plant some in late August to

harvest around Thanksgiving/Christmas time.

 

yum. Jeanne in GA