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Originally Posted by frawniemae
Thanks for the notice! And the recipe link! I haven't found one I like yet using rutabagas (other than the fries) so this one will be a welcome addition!
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I find that either rutabaga or turnip works well in this pork roast recipe - and I discovered cut turnips in a bag in the freezer section of my Giant Food store - that makes for an especially easy prep as you don't need to peel and cube.
I do notice that it is good to make the chopped rutabagas a bit on the smaller side so they are sure to cook really well - about half inch is a good size.
If you are interested in rutabaga... Around Thanksgiving and the holidays a number of us prepared the
Sweet Fauxtato Pie -- which makes a custard rather than a pie - it is made from roasted rutabaga and it's not bad, It does require a good bit of pumpkin pie spice - and the recipe here on 3FC does not give a measurement quantity for the spice.. I think the last time I made it I gave it at least 2 teaspoons of the spice. I used some WF pancake syrup too, to give sweetness.
The useful note in the recipe is the idea of roasting the rutabaga - I have wrapped a couple of whole rutabagas in foil, roasted them for 80 minutes and then refrigerated them until the next day. Roasting them does bringout their best flavor. After I chill them, I peel them, cut them up in cubes and microwave them with a some chicken broth and WF pancake syrup, salt and pepper -- or mash them with salt and pepper, or go the cinnamon/spicy route. Hope this info is useful....
