| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
- Pages:
- 1
- 2
| What has happened to Rutabaga? | |
|---|---|
| Topic Started: Dec 24 2017, 02:08 PM (461 Views) | |
| goldengal | Dec 24 2017, 02:08 PM Post #1 |
|
Mistress, House of Dogs
|
I am talking about the big ball we used to call turnip. Honestly, it takes so long to cook even when cut into small pieces. I make a casserole which requires mashing and then whipping and the amount of cooking time is ridiculous. Does anyone else find this and if so, do you have any solutions? Thank goodness I do nuke it for a couple of minutes to make it easier to peel although cutting it up is a chore when there is no one to help. Take care, Pat |
|
|
|
| Replies: | |
|---|---|
| swing | Dec 27 2017, 06:46 AM Post #16 |
|
swing
|
Just noticed that Mrs. Heat purchased a package of six fresh figs from the local supermarket for $14.99. That's $2.50 a fig. That is expensive, DH seldom looks at prices thus I don't like him to shop. He purchased 3 tomatoes at Safeway for 12.00 about a year ago. I returned them waited until I made a trip to Costco and got a bag for half the price. |
|
|
|
| haili | Dec 27 2017, 12:39 PM Post #17 |
|
Gold Star Member
|
I cut turnip fairly small and boil it for about 3- min. and it always seems to turn out OK. Sometimes I cook and mash with carrots. We always had that with turkey along with coleslaw and some green veg. like peas but that seems to have fallen out of fashion. I took what looked like turnip at a buffet and it turned out to be squash, which is trendier these days but not as traditional for us. |
|
|
|
| haili | Dec 27 2017, 12:39 PM Post #18 |
|
Gold Star Member
|
I meant to say 30 minutes of course! |
|
|
|
| swing | Dec 27 2017, 05:15 PM Post #19 |
|
swing
|
I cooked mine in the micro at 3 minute intervals, it was cooked in 6 minutes so I could mash it. I had cut it in small pieces. |
|
|
|
| goldengal | Dec 28 2017, 12:41 AM Post #20 |
|
Mistress, House of Dogs
|
30 minutes here would not even touch it. Of course, I had a huge pot but it was cut in very small pieces and had carrots as well. I think next year this will just disappear from the menu. Take care, Pat |
|
|
|
| Trotsky | Dec 28 2017, 04:01 AM Post #21 |
|
Big City Boy
|
I cut the Rutabaga into 1 inch cubes (slave labor indeed) and I add a carrot. After 45 minutes I test for doneness with a fork. If not tender, it gets another 15 minute boil. (It never takes longer than an hour) Then I drain and whip with copious butter. (The carrot gives the off-white rutabaga a nicer pale orange color.) Since I broke and discarded my Kitchen Aid mixer, I haven't made rutabaga in 7 years, but I will soon because I like the subtle cabbage taste. I hope my little Procter Silex hand mixer is up to the task. Edited by Trotsky, Dec 28 2017, 04:02 AM.
|
|
|
|
| angora | Dec 28 2017, 04:13 AM Post #22 |
|
WWS Book Club Coordinator
|
I think that having been called 'turnip' for many long years and suddenly having that name ripped from them in a rush to be politically correct, then being renamed the tongue twister - rutabaga - the turnip has turned cold and hard in an attempt to guard it's feelings from further attack. |
|
|
|
| goldengal | Dec 28 2017, 04:25 AM Post #23 |
|
Mistress, House of Dogs
|
Trotsky .... when you refer to the off-white rutabaga, are you talking about the small ones that are purple on the outside which today is what they call turnip or the big ball one that is waxed which is now referred to as rutabaga because the big one is not off-white or at least none I have had are. They are pale orange. This time I added some carrot but do not usually do so. Also, you say you have not made a rutabaga in 7 years and during that time they seem to be much harder. Seems to me someone on here said a while ago they purchased rutabaga already cut up and when I mentioned this in a phone conversation with a friend yesterday she said their Foodland has it and also has squash cut up. Believe me, it would be well worth the money as far as I am concerned. Take care, Pat |
|
|
|
| Shorty | Dec 28 2017, 06:16 PM Post #24 |
|
Red Star Member
|
Walmart had turnip (the pale orange one) for .97 per pound today. They looked decent so I bought one. It was easy to cut and cooked up well. I did it in small pieces. I add salt and a pinch of brown sugar when mashing it. Was quite good. I had enough for three meals as my side veggie. I also bought a jar of pickled turnip slices at Walmart. I’ve never had them but am willing to give them a try. |
|
|
|
| Trotsky | Dec 29 2017, 02:47 AM Post #25 |
|
Big City Boy
|
Pat, I am referring to the rutabaga, the big rock hard, heavily-waxed, member of the cabbage family. I find that a single carrot makes the mashed rutabaga more properly orange. I have not seen them lately in my markets. I have never cooked the purple ones. Edited by Trotsky, Dec 29 2017, 02:49 AM.
|
|
|
|
| Durgan | Dec 29 2017, 04:25 AM Post #26 |
|
Veteran Member
|
I grow them. They are usually white when cooked. Worms are always a problem, since they stay in the ground a long time. The tops must be sprayed with something. |
|
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Food Recalls, Kitchen Tips & Help · Next Topic » |
- Pages:
- 1
- 2