louloumel - :welcome2: welcome back to 3FC! Your recipe for corned beef hash with "neeps" sounds great - I can almost taste it :T. Good idea to keep the cooking water - save wasting all those good nutrients! You'll have to get the Spaniards eating rutabagas, although it's probably too warm to grow them there :(

PhysDom - I hope you enjoy your rutabaga!

If you are looking for other potato alternatives - check out my thread on mashed Celeriac (it's delicious).
http://www.3fatchicks.com/forum/show...79#post1025779

Hi Penny, Thanks for the welcome! It's funny you should mention growing them as I have just been looking for seeds - no luck so far. The only time I can get rutabaga is if I go to Gibraltar as there is a britishsupermarket there and they sell them - so I buy a couple, boil them up, mash them a bit and freeze them. It works ok although quite a lot of liquid comes out. i don't know if there is better way to do it or not?

P.S. if you want more details on the hash, just let me know.

Louise

Hi Louise,

Wow - you have to go all the way to Gibraltar to get rutabagas! It might be worth trying to grow them even if it's a bit too hot there. I've never tried freezing rutabagas. They have a long shelf life - I've kept them in my vegetable drawer in the fridge for a couple of months.

Do you put any butter in the rutabaga hash recipe? I was thinking you could also make the mixture into patties and pan fry them in a little butter (unless the mixture is too soft).

I think I will try some next time I hit the supermarket. We dont have them close to me so it will be next time I drive to the city. They sound pretty good, worth a try at least.

They are good steamed with with parsnips, too!! Whodathunk I'd be extolling the virtues of vegetables? :carrot:

GonnaLooseitagain - Hope you enjoy your rutabagas when you find some!

Gina - I'm making some roasted parsnips for lunch today which we'll have with some apricot/rosemary chicken thighs - mmmm

apricot rosemary chicken thighs? *drools*

Yes, they turned out great and I even have left overs for tomorrow! In case you'd like to try it, here is the recipe:

Apricot Garlic Rosemary Chicken

8 skinless, boneless chicken thighs
5 cloves garlic (pressed or chopped very fine)
1 tsp. dried crushed rosemary (I like the McCormicks one with garlic - it has a built-in grinder in the lid!)
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
1/2 cup apricot all fruit preserves
2 tsp. Dijon mustard

In a large bowl marinate thighs in the garlic, rosemary, oil, salt & pepper for 2 hours, stirring meat a few times. Bake on a cookie sheet covered in aluminum foil at 400 deg.F for 20 minutes.

In a small bowl, mix preserves, mustard & lemon juice. Remove chicken from oven & smoosh about 1 tbsp. of preserves mixture on each thigh (chicken thigh, that is :lol: ) Bake for additional 10 minutes or until meat is no longer pink in middle. Put under broiler for a couple of minutes to get it nice and brown on top. Pour any juices in the pan over the chicken. May be served hot or cold (makes a great potluck dish).

Calories: 314 for two thighs (calories would be a little bit less if you used breast meat and omitted the olive oil). Enjoy!

Ok, I finally had my rutabega.
I tried to use it in a *******ized version of shepherd's pie (I used ground chicken in the bottom) as a replacement for the 'potato' topping.
I peeled it, cut it into small pieces, and then boiled it with carrots.

The problem? It didn't 'mash' like potatoes do! It just went into small chunks and wouldn't blend smooth at all. I was dissapointed with the comparison to potatoes...

...but not to the taste. It was wonderfully delicious. I liked the resulting dish a lot and I plan to buy more rutabaga! (Even if I nearly cut off fingers and toes trying to cut it!) What a nice addition to my new food pantry.

I agree that rutabaga doesn't have the same texture as potato. I found that if I use a regular masher it's quite lumpy, however I now use my stick blender (sometimes called an imersion blender) and it gets VERY smooth, just like mashed potatoes. I don't add milk like I do for potatoes or it gets too runny. A little butter, salt & pepper is all it needs.

I really enjoy having celeriac instead of potatoes on shepherd's pie. It's a lot more like the consistency of potatoes, but with a mild celery flavor.

I'm glad you liked the taste. I've converted several of my American friends to eating rutabagas! I like potatoes, but it's nice to have other alternatives that are also lower in calories. If you get the 'baby' rutabagas, they're a lot easier to peel & chop (milder too). They are also excellent cubed and added to soup.

Wow, I've gotten some great ideas from this thread! I've always loved mashed turnips (as I've always called them) but I can't wait to try roasting them! I love the idea of using the water they're boiled in for soup. And that apricot chicken dish has me drooling! I've added the ingredients to my shopping list!

Celeriac... seen it, never knew what the heck to do with it. Gonna give that a try too! I'm so glad I stumbled upon this thread! Thank you!

I finally got one, our little grocery store had them a couple weeks ago, so I bought 1. I have not made it YET, I think I may try to make it today!

I grew up on swede, I don't like it mashed, especially with carrot, too many years working in old folks homes where its a staple dish! I do like it roasted in chunks with other vegetables.

I love celeriac, it's one of my favourites! Mashed with potato it's great, if you are trying to reduce your carbs. I like it raw and grated in salads.

katrinabgood I hope you enjoy the roasted rutabagas. By coincidence we had the apricot chicken for lunch today and it was very tasty! Good luck with the celeriac.

GonnaLooseitagain Let me know what you think of the rutabaga.

kykaree I like the swede (rutabaga) roasted for a change too. I really like the 'rutabaga oven fries'. I'm going to have some celeriac raw in a salad soon - thanks for reminding me!

:wave: louise can you post the corned beef hash reciepe please. in canada rudabega are large and turnips are small. :) glen