People that eat Rutabaga
People that eat Rutabaga
Have you ever noticed that people that eat rutabaga are, well, different?
People that eat Rutabaga
Never heard of it, it sounds like cabbage. :-2
People that eat Rutabaga
abbey;597125 wrote: Never heard of it, it sounds like cabbage. :-2
Nope-----------Google it
Nope-----------Google it
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RedGlitter
- Posts: 15777
- Joined: Thu Dec 22, 2005 3:51 am
People that eat Rutabaga
:wah:....I eat turnips....does that count?
People that eat Rutabaga
It says its like swede,
I like swede so i guess it's true what you say.
It must be popular in the states the town of cumberland Wisconsin celabrates a "Rutabaga festival" every year!
But even more worrying.......
Excessive consumption of rutabaga can be associated with hypothyroidism.
These cyanoglucoside-containing foods release cyanide, which is subsequently detoxified into thiocyanate.
I like swede so i guess it's true what you say.
It must be popular in the states the town of cumberland Wisconsin celabrates a "Rutabaga festival" every year!
But even more worrying.......
Excessive consumption of rutabaga can be associated with hypothyroidism.
These cyanoglucoside-containing foods release cyanide, which is subsequently detoxified into thiocyanate.
People that eat Rutabaga
RUTABAGAS--AN UNCOMMON TREAT
Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.
Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.
The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.
Preparing Rutabagas
There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:
RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.
COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.
**www.vegeparadise.com
Attached files
Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.
Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.
The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.
Preparing Rutabagas
There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:
RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.
COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.
**www.vegeparadise.com
Attached files
People that eat Rutabaga
RedGlitter;597129 wrote: :wah:....I eat turnips....does that count?
Dunno------------are you different?
Dunno------------are you different?
People that eat Rutabaga
Lon;597123 wrote: Have you ever noticed that people that eat rutabaga are, well, different?
Ive always suspected rutabaga eaters were of a different breed. I bet this starts a FG war but it had to be said. Thanks Lon.
If the poop hits the fan Ive got your back.
Ive always suspected rutabaga eaters were of a different breed. I bet this starts a FG war but it had to be said. Thanks Lon.
If the poop hits the fan Ive got your back.
I AM AWESOME MAN
People that eat Rutabaga
Nomad;597182 wrote: Ive always suspected rutabaga eaters were of a different breed. I bet this starts a FG war but it had to be said. Thanks Lon.
If the poop hits the fan Ive got your back.
I have avoided eating rutabaga since finding out that everyone that consumes it will eventually die.
If the poop hits the fan Ive got your back.
I have avoided eating rutabaga since finding out that everyone that consumes it will eventually die.
People that eat Rutabaga
Marie5656;597174 wrote: RUTABAGAS--AN UNCOMMON TREAT
Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.
Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.
The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.
Preparing Rutabagas
There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:
RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.
COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.
**www.vegeparadise.com
I must admit I've never heard of it. In fact, I don't even know how to pronounce it. Is it Rutabagas, or Rootabagas? More to the point, what does it taste like? I've never noticed it in Sainsbury's - I guess I'd have to go to a deli for it.
Rutabagas are often thought of as yellow turnips but actually bear the botanical name Brassica napus and belong to the highly prized family of cruciferous vegetables. The rutabaga, a relatively newcomer in the world of vegetables, is thought to have evolved from a cross between a wild cabbage and a turnip. The earliest records of rutabaga's existence are from the seventeenth century in Southern Europe where they were first eaten as well as used for animal fodder. It's curious that throughout history animals were often fed the healthiest foods, foods thought to be inappropriate for human consumption.
Because rutabagas thrive best in colder climates, they became popular in Scandinavia, but especially in Sweden, the country that earned them the name "swedes." In Europe, rutabagas are still called swedes. In America, rutabagas were first cultivated in the northern parts of the country in the early 1800s. Canada and the northern states are today's greatest producers of the rutabaga.
The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in May and June, they're harvested in late summer and early fall when their flavor is at its peak. Ideally, it's best to shop for fresh rutabagas at farmer's markets in early autumn.
Preparing Rutabagas
There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:
RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.
COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.
**www.vegeparadise.com
I must admit I've never heard of it. In fact, I don't even know how to pronounce it. Is it Rutabagas, or Rootabagas? More to the point, what does it taste like? I've never noticed it in Sainsbury's - I guess I'd have to go to a deli for it.
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
People that eat Rutabaga
abbey;597132 wrote: It says its like swede
It *is* a swede.
http://www.tauroscatology.com/swedes.htm
for "interest".
It *is* a swede.
http://www.tauroscatology.com/swedes.htm
for "interest".
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Betty Boop
- Posts: 16989
- Joined: Sun Mar 27, 2005 1:17 pm
- Location: The end of the World
People that eat Rutabaga
Bill Sikes;597586 wrote: It *is* a swede.
http://www.tauroscatology.com/swedes.htm
for "interest".
I thought it was! We eat that all the time down here, but we call it Turnip.
http://www.tauroscatology.com/swedes.htm
for "interest".
I thought it was! We eat that all the time down here, but we call it Turnip.
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Betty Boop
- Posts: 16989
- Joined: Sun Mar 27, 2005 1:17 pm
- Location: The end of the World
People that eat Rutabaga
Pinky;597606 wrote: That's what it is!!!
Why didn't anyone just say turnips?
Yup, I like neeps!!!
Yeah, but what colour are your turnips?
Why didn't anyone just say turnips?
Yup, I like neeps!!!
Yeah, but what colour are your turnips?
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Betty Boop
- Posts: 16989
- Joined: Sun Mar 27, 2005 1:17 pm
- Location: The end of the World
People that eat Rutabaga
Pinky;597610 wrote: Whitey coloured inside...can you get blue ones or summat?:D
The 'things' we call turnips down here are what you lot call swedes, they are reddy brown on the outside and yellow in the middle.
The 'things' we call turnips down here are what you lot call swedes, they are reddy brown on the outside and yellow in the middle.
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
People that eat Rutabaga
Betty Boop;597615 wrote: The 'things' we call turnips down here are what you lot call swedes, they are reddy brown on the outside and yellow in the middle.
Swedes are not turnips, although AFAIR they are both brassicas.
Swedes are not turnips, although AFAIR they are both brassicas.
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
People that eat Rutabaga
Pinky;597616 wrote: They're nice mashed with a bit of butter!
& black pepper?
& black pepper?
People that eat Rutabaga
Rutabaga----------otherwise known as Swede
People that eat Rutabaga
Good grief, why would anyone want to eat them, let alone have a festival for them? I am a fruit and veggie eater but I have my limits on what I will eat Yuk
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Bill Sikes
- Posts: 5515
- Joined: Fri Aug 20, 2004 2:21 am
People that eat Rutabaga
Pinky;597855 wrote: No, they're lovely!!
Chop them up, boil them, mash them...lovely!
They are, Bridget - try some mashed swede with, perhaps, a meat dish incorporating gravy. Boil 'em, mash 'em, and add a good knob of butter, and a good generous twist of black pepper.
Chop them up, boil them, mash them...lovely!
They are, Bridget - try some mashed swede with, perhaps, a meat dish incorporating gravy. Boil 'em, mash 'em, and add a good knob of butter, and a good generous twist of black pepper.