TracyP Posted February 1, 2013 Share Posted February 1, 2013 Ok... Whose made these? I had some tonight at dinner. Blech! Did them restaurant muck them up? I have a pretty broad palette and usually enjoy root veg. But these were uckkkky! Link to comment Share on other sites More sharing options...
Susan W Posted February 1, 2013 Share Posted February 1, 2013 How were they prepared? I actually love turnips but I don't care for rutabagas. They taste like old turnips to me. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted February 1, 2013 Share Posted February 1, 2013 I love rutabaga. How did they prepare them? I usually either roast them with salt and pepper and oil (and sometimes paprika, cumin) or mash them, but I haven't mashed since the whole 30. Pre-whole 30 I would add sour cream but you should be able to add some coconut milk and ghee. Link to comment Share on other sites More sharing options...
TracyP Posted February 1, 2013 Author Share Posted February 1, 2013 They were sliced and probably roasted... Maybe pan fried... I could not tell. They were pretty crunchy still... Almost raw. I'm going to try some of these suggestions and see if they grow on me. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted February 1, 2013 Share Posted February 1, 2013 if they were crunchy, then they weren't cooked. ICK! I think uncooked they would be nasty. I find they take 10-15 min longer than most of my other root veggies. When I'm thinking smart, I cut them smaller if I'm doing a root veggie mix. They should feel fork tender, just like a potato feels when they are done properly. Link to comment Share on other sites More sharing options...
kshacklett Posted February 1, 2013 Share Posted February 1, 2013 Yeah, if they were too crunchy they were undercooked. My mom always served them pureed, like mashed potatos. I can never, ever get them like that. Link to comment Share on other sites More sharing options...
TracyP Posted February 1, 2013 Author Share Posted February 1, 2013 Thanks guys!!! Link to comment Share on other sites More sharing options...
1Maryann Posted February 2, 2013 Share Posted February 2, 2013 Growing up, they were called turnips in my house, and I never knew there were any other kinds until many years later. We always had them mashed, and I always thought they were a bit too strong. But I loved them raw! As a kid, I would beg for a slice when my mom or grandmother was cutting one up for dinner. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted February 2, 2013 Share Posted February 2, 2013 had a chef in culinary school who loved to eat turnip raw. They are pretty good.... but I still generally cook them. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted February 3, 2013 Share Posted February 3, 2013 I make hashbrowns out of them (precooked until tender, shredded and then fried in hot oil) or replace potatoes in stews and soups (long cooking = tender). Link to comment Share on other sites More sharing options...
abur0418 Posted March 2, 2013 Share Posted March 2, 2013 Just discovered them and love them Link to comment Share on other sites More sharing options...
moggle Posted March 3, 2013 Share Posted March 3, 2013 We call them swede in Australia (and in the UK where I lived for a while). My MIL mashes them with carrot, loads of butter (ghee would of course be whole30 compliant) and LOADS of pepper. I've mashed them with parsnip & ghee recently (the parsnip stays a little fibrous). I reckon they'd mash nicely with sweet potato and also with pumpkin/sqash too. I do a lamb stew which I think is better with a bit of diced swede. I also make a pumpkin & winter veg soup which I usually put some swede in. (I need to work on a meaty version of this soup!) Link to comment Share on other sites More sharing options...
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