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swede/rutabaga
Rutabaga (North American) or swede (British), Swedish turnip, neep (Scottish) and turnip (Canadian, Irish and Manx English) is a root vegetable, a form of Brassica napus
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed). Other names include Swedish turnip, neep (Scottish) and turnip (Canadian English, Irish English and Manx English) – however, elsewhere the name "turnip" usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage (Brassica oleracea) and the turnip (Brassica rapa). Rutabaga roots are eaten as human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons.
Tonight is Burn's night!
Anyone for haggis? Traditionally a Burns night supper is haggis, neeps and tatties. But you could start with a classic cullen skink (soup) and maybe finosh with a clootie dumpling.
Ajiaco Bogotano is a Colombian soup made with chicken, corn, potato, and capers. I had leftover corn, which normally means I make a corn chowder. The literal translation of the name of my recipe is "Imposter Ajiaco Bogotano"...@karadekoolaid can correct my abuse of the language. :laugh:
This...
Tarragon really brings out the sweetness and earthiness of the root vegetables here. This is simple fare but delicious nonetheless. If you wanted to you could add some pre-cooked beans or lentils to add protein. Use vegetable oil in place of butter for a vegan version. You could use dried...
Serves: 2
Ingredients:
25 g butter
1 medium onion, finely sliced
75 ml white wine or apple juice
200 g swede, peeled and finely sliced
1 sweet apple, cored and finely sliced
Handful of dried fruit (I used sultanas)
Plain yoghurt, cream, or custard to serve
Method:
Preheat your oven to...
This is adapted from a recipe by Yotam Ottolenghi from his book Plenty More. He uses goat's cheese and adds a few other ingredients. This is a simplified version using feta for a salty tang combined the earthy sweetness of the swede (rutabaga). I would serve one or two per person as a starter...
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