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January 20, 2006

Comments

Luisa

I feel like I'm starting to sound like a broken record. Everything you write about is something I want to eat! This recipe is no exception. I've never cooked with a rutabaga, but in this pureed and onion-topped form with potatoes and turnips, it sounds irrestible.

Brett

Lindy, I join you in celebrating rutabegas (and neeps), especially when roasted or mashed. Thanks for the colorful Scottish terms! When I was a kid, I visited Scotland with my grandparents and I remember a menu that listed mashed potatoes as "bashed tatties." Clapshot may have been on that same menu, but I would've had no idea what it was.

Clare

Gosh, I hate swede but you make it sound so delicious with that recipe that it almost, but only almost, makes me want to go and cook and eat it. Maybe I'll make it just with potatoes!

lindy

Clare-If you really can't bear the swede /rutabega,try it with potatoes and parsnips maybe, or potatoes and celeriac? But its so good, isn't it Brett?

Well, Luisa, I have been given a lot of thought to curing bacon, myself. When is yours going to be ready to sample?

Baking Soda

Your blog is addictive! I find myself coming back again and again. I have a family to cook meals for and as much as I like to try and make frilly fancy dishes, the kids gotta eat their greens you know. In Holland our daily dinner is usually centered around the veggies. "What do we have for dinner?" Oh it's -enter any vegetable- then there's some potatoes or pasta or rice and a form of meat or fish. And I tried to find this swede and came up blank.... One of those forgotten foods? It looks a bit like kohlrabi?

lindy

Baking soda-Thanks for the kind words. It's not kohlrabi, it's more like a yellow turnip, but much bigger. You could use turnips in its place, though. If you find a swede or rutabega, as we call them, don't get the biggest one, as it will be a bit woody. Medium sized is best.
A question for you: What is your take on pea soup- which I understand is kind of a national dish in Holland? I make one (and posted about it) which is based on a description in a novel! I was wondering if you make it, and if so, how. Have you ever posted about pea soup?

Baking Soda

Ok, I'll try to find swede, maybe on the organic food market. Peasoup is a national dish allright, we call it "erwtensoep" (impossible name to pronounce haha), made of a pork based broth and green peas it's a meal on its own, served with very dark rye bread and a kind of cured pork (not bacon but something similar). I will try to make this some time next week and post about it. Love the idea of a novel based recipe! Are you familiar with the books of Sarah Kate Lynch?

Clare

Baking Soda - if you search for 'swede' in Google Images it comes up with some pictures that might be helpful (though also shows some people from Sweden!). I think I've had other friends tell me that in continental Europe what we English call swedes are only used for animal fodder and not eated by humans!

mary g

This sounds great; and I hope you post the turnip soup recipe--I love turnips.

Baking Soda

I did Google, did the Cooks Thesaurus search, and some other indepth investigations and now I know! It's animal fodder! I wouldn't say so, but since you bring it up....::lol::. They say it is one of those forgotten foods here, and called "koolraap" not to be confused with "knolraap" which is entirely different. Phew those language twists make my head spin...

lindy

I think I prefer the designation "forgotten food" to animal fodder! It's all in how you look at it, I guess. When I was growing up, my English relatives thought corn on the cob was animal fodder, and now they can buy it with other fancy foods at Marks and Spencers!
We used to bring popcorn over when we visited them, and it was considered a very exotic item.

Baking Soda

It is so interesting to see how things come and go with time. At the moment I am re-reading an old cookbook I inherited from my grandmother and there are a lot of things in there we nowadays consider luxurious or very modern.

Clare

I might be in the Netherlands for the Maastricht Carnival next month so I could bring one over which might save you having to go and find a friendly farmer to pinch a swede off. On the other hand, as mentioned above, I tend to agree that all they're fit for is animal feed!

Dave Ferguson

Ah, the under-appreciated rutabaga. Back in Cape Breton, they call them "turnips," which made for a few errors when as a kid I tried asking for them in Detroit supermarkets.

Mashed rutabaga (prepared like mashed potatoes, only cut first into smaller chunks, prepared without milk, and with an optional dash of sugar) is an essential part of winter-holiday dining. Unpretentious and unlikely to bear the foppish assaults made on, say, eggnog.

Roasts well, too, with potatoes, carrots, parsnips -- cut 'em into french-fry chunks, toss with olive oil, salt, pepper, rosemary (or herbes de provence). Cold weather comfort food that an accompanying glass of wind does no harm to.

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