| User | Post |
|
2:54 pm
November 29, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
So, just how is one supposed to peel a rutabaga anyway?? I really like them, and suppose that you just use a vegetable peeler on them. But the wax layer makes me wonder.
Do you heat the wax and try to remove it first? If there is a stray bit left on the root, is it edible?? (Gulp!)
Am trying to get together a root vegetable roast here, and got a rutabaga a few days ago to include in it. Usually I don't peel the veggies at all, just chunk them into a more or less uniform size, toss with olive oil, balsamic vinegar, and freshly cracked pepper, bake until done.
But dealing with that rutabaga and it's wax coating is baffling…
Help! 
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
2:56 pm
November 29, 2009
|
TXLady
| | |
| Mighty Chicken | posts 111 | |
|
|
I usually just cut them into manageable pieces and peel them. A knife usually works better for me. They are not fun to peel.
|
|
|
3:56 pm
November 29, 2009
|
Debnfla3
| | North West Florida | |
| Mighty Chicken | posts 218 | |
|
|
I love them too. I have always peeled them with a sharp knife like I do turnip roots. The peel is thick, I peel until I see a different color on the rutabaga. The wax has always come off with the peeling. I cut in big chunks, cook it with a smoked ham hock. I love having the green top with the root part. I know a smoked ham hock is not the healthiest thing but I love the taste of the smokiness with the rutabaga taste!!! I don't like them mashed either, just put the chunks, juice and some of the meat in a bowl, a piece of corn bread…a little bit of heaven in a bowl!!!
Deb
|
|
|
4:14 pm
November 29, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7627 | 
|
|
|
I do have 1 vegetable peeler that will peel a rutabaga, but before that it was always just a knife.
I can't handle a big chunk of it, I have to shred and put it in with something else, just so it adds a flavor, not the overpowering flavor. So 1 rutabaga will last quite a while around here!!!
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
4:39 pm
November 29, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Roasted, they take on a very sweet flavor, in contrast to the balsamic vinegar, when I do them this way. I tried parsnips one time, but they get extremely sweet, too much for a mixed vegetable dish, I thought. Even sweeter than the yams.
The veggies all get caramelized when roasted, so they are all sorta sweet.
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
4:39 pm
November 29, 2009
|
Berta
| | Michigan | |
| Big Chicken | posts 17 | |
|
|
A delicious and dangerous tuber.
First cut a narrow slice off of the flattish root end and stand it on that flat end so it is relatively stable.
Now, cut the 'baga in half, carefully, with a heavy sharp blade, wiggling the blade a bit if need be. Now you have two flat sides to place down on a stable surface. Use a sharp paring knife to peel down the sides, top to bottom.
Please don't try to peel a rutabaga while holding it in your hands.
The wax is "food grade" but I wouldn't care to eat it. Wax is also flammable and messy to melt. I guess everyone knows not to dispose of melted wax down a drain.
Enjoy!
|
|
|
6:31 pm
November 29, 2009
|
okbarb
| | |
| Super Chicken | posts 537 | |
|
|
I have never even seen a rutabaga in the stores here. Never went looking for one. Am I missing out?
|
There are only two ways to live your life: one is as though nothing is a miracle. The other is as though everything is a miracle.
|
|
|
8:22 pm
November 29, 2009
|
Flatlander
| | |
| Moderator
| posts 1508 | |
|
|
I didn't even know what it was….had to google it.
|
|
|
8:44 pm
November 29, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7627 |
|
|
|
Astrid, have you ever heard of a pasty (pastee)? Rutabagas are in the "true" pasty!
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
8:48 pm
November 29, 2009
|
Pete
| | WV | |
| Moderator
| posts 7875 | |
|
|
Not at all sure what cultures use the rutabaga, but suspect it's a Baltic region kind of thing.
Rutabagas come in several sizes. I've seen them from about the size of a large turnip to something that is about the size of a cateloupe. The only way I really like them is roasted, but that's good enough for me!
|
Anulos qui animum ostendunt omnes gestemus!
|
|
|
9:08 pm
November 29, 2009
|
BuckeyeGirl
| | N.E. Ohio | |
| Admin
| posts 3992 | |
|
|
Turnips are another underappreciated veg. I like them roasted too, and I also simmer them with other veggies in a stock or stew, but I admit I don't always leave them IN the dish. The texture turns me off a bit if they get overcooked, but they add a LOT of flavor and richness to stock or drippings for gravy. I'm not sure why or how they add such goodness, but they do.
|
If tomatoes are a fruit, then isn’t ketchup technically a
smoothie?
|
|
|
12:28 am
November 30, 2009
|
Linda
| | IN | |
| Mighty Chicken | posts 474 | |
|
|
I've never had a Rutabaga. I have seen them. Can someone give me an idea of what they taste like? I like turnips and parsnips.
|
|
|
3:59 am
November 30, 2009
|
Berta
| | Michigan | |
| Big Chicken | posts 17 | |
|
|
Did someone say "PASTY"? I grew up in the most northern part of Michigan…otherwise known as "Pastyland".
Originally from Cornwall, England and often in cookbooks as Cornish Pasties, they are meat and veggies wrapped in pie crust (the original "hot pocket"?) and they are delicious. Traditionally they include beef or pork with onions, potato, and the mighty rutabaga. There are now lots of variations including vegetarian, chicken, etc. for sale also…but the orignal really rules.
Cornish miners carried them to work as they could be eaten out of hand and when they emigrated to Mich. to work the copper lodes of the Upper Peninsula the Sacred Pasty came with them.
There is a decent recipe in Joy of Cooking, 1997 edition.
For more: go to Pasty Central………It's a U.P. senior citizens home where they make pasties and ship them everywhere.
|
|
|
7:08 am
November 30, 2009
|
CindyP
| | Hart, MI | |
| Admin
| posts 7627 |
|
|
|
That was me, Berta!! I grew up in the U.P.!!!! Very hard to find a good, original one down here! I posted a recipe in Just Recipes, this is the recipe of the place I worked in St. Ignace back in college days.
|
“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
|
|
|
8:02 am
November 30, 2009
|
ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
|
|
As a Cornishman,it pleases me that our "tattie oggies" have reached far flung places and are appreciated
Did you also hear of the de lux. version?? A slightly larger version ,with an internal dividing pastry wall.The meat,Swede(Rutabaga)Onion,Potato on one side and a jam or fruit filling on the other. that way you got entree and dessert in one package. Clever those old Cornish Housewives.Also the old stories have it that the thick crimped edge,also acted as a disposable handle.there were no handy wash facilities down the mines
|
Im a lonely little Petunia in a Cabbage patch
|
|
|
3:31 pm
December 2, 2009
|
Berta
| | Michigan | |
| Big Chicken | posts 17 | |
|
|
CindyP said:That was me, Berta!! I grew up in the U.P.!!!! Very hard to find a good, original one down here! I posted a recipe in Just Recipes, this is the recipe of the place I worked in St. Ignace back in college days.
Oh, my gosh…I thought I replied right away…but guess not. Not very computer savvy, maybe was not logged in? Anyway,…two days late…
Me, too! I grew up in the Keweenaw…went to NMU, and you to Superior State? As you know surely know, St. Ignace displays a wide variety of pasty quality…those for the locals (yum) and some at the U.S. Route 2 tourist traps which range from okay to, well, …ouch.
And ChrisUK…"tattie oggies"? Would like to hear more about that usage,please. In the UP Cornish folk were in such a minority, and the hypnotic pasty was so widely adopted, that many locals will swear that it is of Finnish oriigen. Every ethnic culture has a "stuff it in a piecrust" recipe, and they're all good! But, being being of Finnish, German, Italian, and Cornish decent, I can assure you that my Italian grandparents did not pass my SACRED PASTY RECIPE down.
Frankly, there is no recipe…you start with a cold, very dark winter morning in 1883…and a good husband pulling on his home- knit woolen long johns and meager "safety gear"…You have some fatback grease you've saved, some flour, some root vegetables, salt if you live near the sea or have bartered for such,—black pepper is too dear in cost but you have some wild mustard seed, gathered and dried…you know he'll be pleased to bite into that rutabaga filling at lunch time….
We have holiday pasty traditions here…always on Christmas Eve, 4th of July, birthdays, and any and all request days. Comfort food! Rutabagas!
|
|
|
3:54 pm
December 2, 2009
|
ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
|
|
Berta. Tattie Oggie or Tiddy Oggie,has as I remember several origins like most things.Tattie or Tiddy refers to potato. when times were hard a miner only had potato in his Oggie,no meat!!
Oggie comes fom the old Cornish name for pastry.Also thought to derive from Hoggan,the Cornish miners pastry purse.
You know we call Rutabago..Swede? and I would say used in Pasties or stews,its cubed.But if used as a vegetable,its pureed with butter and black pepper.Which is one of my favourite winter vegetable.
Never heard of the Finnish connection! or Finnish miners,and I truly believe it came about as a way for the miners to take food to eat in a dirty enviroment.
|
Im a lonely little Petunia in a Cabbage patch
|
|
|
4:58 pm
December 2, 2009
|
Berta
| | Michigan | |
| Big Chicken | posts 17 | |
|
|
My posts, re: Robert Burns?? and "Hey, Tattie"?….they keep disappearing….Sorry, ChrisUK…
|
|
Contact
Login 
Register 
Search 
Home
Topic RSS 
