Kitchen

[smilealot]

Thank you for bringing back wonderful childhood memories. My dearly departed grandmother would fix huge feasts on Sunday's after church, often for as many as 20 people. Rutabagas were one of her specialties. She would peel,slice and boil them and would usually take a few out to serve mashed. As an adult, the first time I tried to peel one, I was stumped and had to get my husband to do it. I had no idea my little grandma with the tiny hands had somehow has the strength to peel those waxy thick peels and to slice it. I saw my grandma in a different light. How strong she must have been and how much I miss about her. I love rutabagas but rarely fix them. This I will change!

[vaberry]

Oh yea, it's been so long I forgot about these jewels. They will be that some different I was looking for. I've always had them boiled before, but I will have to try baked. Thanks for starting this thread and the reminder of another healthy veggie.

[keithsmom65]

Could someone please tell me how you ""roast"" them ? Never done it. Thanks.

[chips]

My grandmother always made the rutabagas for Thanksgiving dinner. She boiled the peeled rutabaga, mashed with a masher with milk, pepper, and crushed saltines. She then baked it. She was 100% Finnish

[RedHeadedWench]

On 11/18/2014 knmt said:

Love them. I get the small ones which are sweeter, mash them and enjoy with mashed potatoes.

Exactly the way I make them!

[Vamp]

On 11/20/2014 Mrs Grace said:

Could someone please tell me how you "roast" them ? Never done it. Thanks.

I roast all manner of root vegetables (carrots, parsnips, beets, onions, potatoes, sweet potatoes, rutabagas, etc.) the same way: Toss in olive oil, sprinkle with salt, and roast at 435*F for around 45-50 minutes until tender. You can add whatever herbs you prefer. Rosemary, sage and thyme are good herbs for root veggies.

[keithsmom65]

Vamp, thank you so very much for posting this ! Sounds yummy, will try it tomorrow night ! I really appreciate it ! Love the root veggies !!