pete black
Well-known Member
do rutabagas need to cure after harvesting before cooking them? eat them all my life but never raised one, always store bought.
- Thread starter pete black
- Start date
Ultradog MN
Well-known Member
- Location
- Twin Cities
We raised them as a kid. Washed all the dirt off of them, cut the stems and roots off then dipped them in hot wax to preserve them. Just like you see in the store. We'd put them in bushel baskets in the fallout shelter and they'd last till summer at least.
But I'm more of an expert at eating them.
I love the things.
But I'm more of an expert at eating them.
I love the things.
Revredneck
Member
I don't even know what a rutabaga is!
Good Luck and God Bless
Good Luck and God Bless
pete black
Well-known Member
thanks, we had one the other day right out of the ground but do not know if curing is needed. it was sweet, tender and delicious.
State of Jefferson
Member
They don't deed to be cured to eat. But they do if you want to store em. Dipped in or sprayed w/wax as was stated, otherwise they dry out pretty fast.
Loooooove me a good Rutabega!!!
Ben
Loooooove me a good Rutabega!!!
Ben
Michael Soldan
Well-known Member
Commonly mis named "Turnip",it is a larger and rounder root than turnip,cooked by boiling in pieces,then mashed and ad butter and brown sugar it is a delicious vegetable..and yes after all these years my family refer to it as turnip,we have it with turkey dinner at Thanksgiving and Christmas. Original turnip is a long narrow root in comparison and it is very bitter when cooked as a vegetable,commonly grown around Ontario around the 1900's through to the 1950's and ground up in a turnip pulper for cattle feed . You can't beat a rutabaga for a vegetable!
buickanddeere
Well-known Member
The key is lots and lots and lots of butter , brown sugar and careful seasoning.
Couldn"t stand the stuff until ill with a 104F fever for three days when I was in my 30"s. after that dill pickles and olives tasted good too.
Couldn"t stand the stuff until ill with a 104F fever for three days when I was in my 30"s. after that dill pickles and olives tasted good too.
Ultradog MN
Well-known Member
- Location
- Twin Cities
[i:654c4848f0]"lots of butter , brown sugar and careful seasoning."[/i:654c4848f0]
UGH!!
Why would you ruin a perfectly good rutabaga by adding brown sugar?
You might as well eat some squash or sweet potatos!
Put them is soups or stews, boiled dinners, etc.
Or cook them and then mash them like potatos.
Mind you they take about twice as long to cook as potatos and three times as long as carrots.
So when cooking them with other vegetables cut them into much smaller peices.
UGH!!
Why would you ruin a perfectly good rutabaga by adding brown sugar?
You might as well eat some squash or sweet potatos!
Put them is soups or stews, boiled dinners, etc.
Or cook them and then mash them like potatos.
Mind you they take about twice as long to cook as potatos and three times as long as carrots.
So when cooking them with other vegetables cut them into much smaller peices.
Ultradog MN
Well-known Member
- Location
- Twin Cities
We used ordinary canning parafin wax.
Mom would heat it in a big pan on the stove till melted then we'd dip the rutabagas in and set onto wax paper to cool.
Stored in a cool dark place they will last half a year or more that way.
Mom would heat it in a big pan on the stove till melted then we'd dip the rutabagas in and set onto wax paper to cool.
Stored in a cool dark place they will last half a year or more that way.
pete black
Well-known Member
great replies. mom peeled, cubed and boiled until tender using only salt, pepper and butter. on occasion she added a tad of sugar to enhance the sweetness. will have to try the country gravy.
buickanddeere
Well-known Member
Country Gravy? Is that the light coloured gravy made from flour, milk, oil and seasoning ?
Hay hay hay
Well-known Member
Wife makes a big tray (cookie pan) of roasted vegetables to serve with meatloaf. Great American food on a cold day.
Roasted vegetables recipe. Peel potatoes, carrots, squash, rutagagas, or turnips into about 1" square x 2" long pieces. Arrange on a cookie pan, drizzle olive oil over them. Salt and pepper to taste, bake at 400f until tender.
Really good, hot or the next day.
Roasted vegetables recipe. Peel potatoes, carrots, squash, rutagagas, or turnips into about 1" square x 2" long pieces. Arrange on a cookie pan, drizzle olive oil over them. Salt and pepper to taste, bake at 400f until tender.
Really good, hot or the next day.
Anonymous-0
Well-known Member
Count your blessings Rev. Any thing that has to be doctored up to taste good should be avoided. Best left to those who like it. Personal experience and opinion.
2badlybent
Member
Some of the posters want you to put wax on the rutabaga but that is because they see them in the stores coated in wax. I just put them in a bag,"like onion or potato" and put them in a cool place and they last until spring. They are great in stews or cooked and mashed with potatos.
Ultradog MN
Well-known Member
- Location
- Twin Cities
You're out of your ahhh, gourd.
Wife is a dental hygienist, so anything you have to add sugar to is verboten. And I'm overweight, so ditto on added butter. There's plenty of stuff that tastes fine steamed, baked or sautéed in a little olive oil- so if something doesn't pass that test, we leave it behind. Rutabagas and turnips fall into that category. They are alright in stew, but cost plenty at the store, so why bother?
State of Jefferson
Member
Don't be a hater ;-)
I'd take mashed Rutabaga's over taters most days. Yea, gotta add a little butter, could probly use olive oil instead. Thanksgiving tradition in my family!
Yum Yum!
Ben
I'd take mashed Rutabaga's over taters most days. Yea, gotta add a little butter, could probly use olive oil instead. Thanksgiving tradition in my family!
Yum Yum!
Ben
State of Jefferson
Member
You know what they say about opinoins... ;-)
Just razzin ya!
Ben
Just razzin ya!
Ben
State of Jefferson
Member
Every so often when I was a kid, about this time of year, we'd get a box in the mail.
Inside it would be a Rutabaga the size of a man's head.
No return label.
My dad would open it and hollar "G@&&#MNIT! GO DIG UP THE BIGGEST 'BEGGAR IN THE GARDEN!!!" We'd put it in the same box and send it back to my Uncle Bill.
Seems there was a bit of a standing rivalry between Dad and his brother to see who could grow the biggest one ;-)
Good memories
Ben
Inside it would be a Rutabaga the size of a man's head.
No return label.
My dad would open it and hollar "G@&&#MNIT! GO DIG UP THE BIGGEST 'BEGGAR IN THE GARDEN!!!" We'd put it in the same box and send it back to my Uncle Bill.
Seems there was a bit of a standing rivalry between Dad and his brother to see who could grow the biggest one ;-)
Good memories
Ben
RBnSC
Well-known Member
Here we start with some nonlean fresh pork, pigtail or neck bone. Boil while pealing and cutting up rutabagas then add them to pot add seasoning salt pepper and sugar. Cook for an hour then add potatoes up to 50%. Then serve when potatoes are done. Never waited to cook usually right out of field.
Ron
Ron
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