The rutabaga, swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetablethat originated as a cross between the cabbage and the turnip.Morning Boys & Girls - It's yer ol pal Scrubbie here.
Yes, the lowly rutabaga or yellow turnip. Culinary underdog. Delicious houseguest. And, as it is a root veg - friend to many a pioneer.
Ahhhh - how we love to simply toss it's fleshy core into a pot of steamy water that has been hit with a good pinch of salt. How we relish draining away the cooking liquid and tumbling the soft chunks into a bowl - watching the steam billowing up. And, that moment of dolloping creamy golden butter onto the shards and seeing it slide down and in between the cracks of each goldenrod piece just moments before a firmly gripped masher plunges into the bowl.
A wonderful mass of fluffly goodness sits before you - dotted with a peppery black flakes - and cries for a fork to bring up a taste. This, my friends, is how the Borg came up with the phrase "Resistance is futile".
Like a bride to its hearty meat groom, their pairing is perfect, loving and everlasting.
Yes children - today is the day. Go. Now. Forage through your local trading post or dig with anticipation through your fields and retrieve an orb or two. In no time at all - you will be in tastebud heaven.
Just don't turn up to your in-laws' without preparing at your own igloo first. Your mother-in-law will be pissed.
3 comments:
Scrubbie is chock full of good ideas!! I haven't had turnips in years...
If I make them tonight and make my kid eat them, you may hear her whine in Kitchener..LMAO
My Dear Scrubbie son-in-law While I know you are a fabulous chef when preparing yellow turnip my Scottish mummy taught me to put in a pinch of brown sugar while cooking to add just a bit of sweetness to this wonderful root veggie. I wasn't really pissed you know but they will be on the table at Xmas (of course I will cook them now and freeze) love ya Mommalou
hehehe - I know!
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