|
Post by nutsberryfarm 🏜 on Nov 1, 2020 18:03:59 GMT
how do you like it/ cook it?
|
|
|
Post by staggerstag on Nov 1, 2020 21:24:00 GMT
I usually Google items I don't know on this board. But on this occasion I shan't. I imagine it to be an exotic dish with many ingredients. I will cook it by searing it in the pan then bake for two, no, three hours in a smokingly hot oven. Any good?
|
|
|
Post by NJtoTX on Nov 1, 2020 21:27:01 GMT
I usually Google items I don't know on this board. But on this occasion I shan't. I imagine it to be an exotic dish with many ingredients. I will cook it by searing it in the pan then bake for two, no, three hours in a smokingly hot oven. Any good? It's basically a turnip.
|
|
|
Post by staggerstag on Nov 1, 2020 21:32:37 GMT
I usually Google items I don't know on this board. But on this occasion I shan't. I imagine it to be an exotic dish with many ingredients. I will cook it by searing it in the pan then bake for two, no, three hours in a smokingly hot oven. Any good? It's basically a turnip. Oh great. Severely burnt turnips, anyone? Thanks anyway. Sometimes it's more fun to find out stuff from a person than just Googling it!
|
|
|
Post by nutsberryfarm 🏜 on Nov 1, 2020 22:47:12 GMT
I usually Google items I don't know on this board. But on this occasion I shan't. I imagine it to be an exotic dish with many ingredients. I will cook it by searing it in the pan then bake for two, no, three hours in a smokingly hot oven. Any good? i do a 1/2 rutabaga 1/2 potato mash that is quite good.
|
|
|
Post by enigma72 on Nov 1, 2020 23:08:14 GMT
I'm embarrassed Never had it. and I love turnips and cabbage and broccoli, etc
|
|
|
Post by divtal on Nov 1, 2020 23:42:54 GMT
When I do chicken and rice in the clay pot, I like to include hearty veggies that will stand up to long-term steaming. Turnips and rutabaga are, sometimes, among them. However, that's the only time I've used them, and I honestly wouldn't know the difference between the, in flavor.
|
|
|
Post by divtal on Nov 2, 2020 0:08:43 GMT
When I do chicken and rice in the clay pot, I like to include hearty veggies that will stand up to long-term steaming. Turnips and rutabaga are, sometimes, among them. However, that's the only time I've used them, and I honestly wouldn't know the difference between the, in flavor.
|
|
|
Post by nutsberryfarm 🏜 on Nov 2, 2020 0:09:59 GMT
I'm embarrassed Never had it. and I love turnips and cabbage and broccoli, etc highly rec!
|
|
|
Post by nutsberryfarm 🏜 on Nov 2, 2020 19:24:47 GMT
any rutabaga updates???!
|
|
hilda
Sophomore
@hilda
Posts: 177
Likes: 88
|
Post by hilda on Nov 4, 2020 12:49:43 GMT
My elders served them boiled with butter, in the winter. They stated the root vegetable strengthened the immune system with iron.
|
|
|
Post by nutsberryfarm 🏜 on Nov 4, 2020 18:31:56 GMT
My elders served them boiled with butter, in the winter. They stated the root vegetable strengthened the immune system with iron. sounds tasty! i will give it a go.
|
|
|
Post by ZolotoyRetriever on Nov 7, 2020 19:42:00 GMT
Peel, then slice them into halves, roast them in a covered roasting pan in the oven along with turnips and parsnips (or carrots, if no parsnip available). Drizzle with olive oil, salt to taste; add about 2/3 cup of water. Cover and roast at ~ 350° for one hour, then turn off oven and let them cool down in the oven. Very soft and tasty done this way.
nutsberryfarm 🏜
|
|
|
Post by nutsberryfarm 🏜 on Nov 7, 2020 23:35:21 GMT
Peel, then slice them into halves, roast them in a covered roasting pan in the oven along with turnips and parsnips (or carrots, if no parsnip available). Drizzle with olive oil, salt to taste; add about 2/3 cup of water. Cover and roast at ~ 350° for one hour, then turn off oven and let them cool down in the oven. Very soft and tasty done this way.
nutsberryfarm 🏜 sounds great--thanks!
|
|