The Washington Post's food section this week had an interesting piece on the humble rutabaga and use in fall menus. The rutabaga is believed to be a hybrid of two not-so-popular veggies, the turnip and the cabbage. It's most often seen in purees and casseroles, usually paired with other fall favorites like carrots or apples. The recipes in the article are a apple and rutabaga soup and a shrimp stew with rutabaga and other root vegetables. I tend to prefer my rutabaga in mashed form (a recipe like the one here for vanilla-scented rutabaga works well) although I don't eat them as often as I should. Do you rutabaga?
The Washington Post's food section this week had an interesting piece on the humble rutabaga and use in fall menus. The rutabaga is believed to be a hybrid of two not-so-popular veggies, the turnip and the cabbage. It's most often seen in purees and casseroles, usually paired with other fall favorites like carrots or apples. The recipes in the article are a apple and rutabaga soup and a shrimp stew with rutabaga and other root vegetables. I tend to prefer my rutabaga in mashed form (a recipe like the one here for vanilla-scented rutabaga works well) although I don't eat them as often as I should. Comments [1]
Reader Comments (Page 1 of 1)
110-16-2005 @ 4:11PM
ShortWoman said...
I've got rutabagas in the fridge that need to become soup! Usually I use them for rutabaga salad (pretty much potato salad with no potatos), but please ignore The Joy of Cooking's assertion that rutabagas can be substituted for potatos pretty much anywhere. It isn't true.
I wonder what wonderful rutabaga recipes have been lost because of thier status as "stuff we had to eat as kids when there was no money."
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