Rutabaga Hashbrowns are Very Good.

Someone (I *swear*, but I can't find it), recently suggested
that turnips made a tasty hashbrown substitute. So, having
what I thought was a turnip that I was putting some of into
a casserole (Hi JJ.), I thought I'd give it a try.

It was *great*. It was excellent. I'm not much of a
hashbrown fan, but they were very very nice indeed.

So, since they were so tasty, I suspected that they might
be very carby and I looked them up. Ah ha. What I shredded
and pan fried was a rutabaga. Here's something to explain
the difference:

http://www.wegmans.com/kitchen/ingre...s/rutabaga.asp

Yep. Definitely a rutabaga. As it turns out, rutabaga (8.13
minus 2.5 fiber) is about half the carbs of potato (15.71 minus
2.4 fiber)[1], so not an every day thing, but definitely worth
a try for a treat if you miss your hashbrowns.

I also tried the shreds mixed with egg and fried in little
patties - okay, but not exciting.

April.
Put out the cat.

[1] - both counts for 100 grams weight
--
"Things that try to look like things often do look more
like things than things. Well known fact."
Esmerelda Weatherwax (Pratchett 1988)

ROTFL! Thanks!

I too have no idea how to tell turnips, rutabagas, parsnips, etc.
I think celery root is the one that looks obscene. :-) They all seem to
taste good in samples but I can't cook them right. I wonder why they're
all in the supermarket, who DOES buy them?

Need a big color poster ROOTS FOR DUMMIES or something for the kitchen
wall. :-)


Skinny
---------------


On Fri, 21 May 2004 22:00:41 -0600, April Goodwin-Smith
wrote:

Someone (I *swear*, but I can't find it), recently suggested
that turnips made a tasty hashbrown substitute. So, having
what I thought was a turnip that I was putting some of into
a casserole (Hi JJ.), I thought I'd give it a try.

It was *great*. It was excellent. I'm not much of a
hashbrown fan, but they were very very nice indeed.

So, since they were so tasty, I suspected that they might
be very carby and I looked them up. Ah ha. What I shredded
and pan fried was a rutabaga. Here's something to explain
the difference:

http://www.wegmans.com/kitchen/ingre...s/rutabaga.asp

Yep. Definitely a rutabaga. As it turns out, rutabaga (8.13
minus 2.5 fiber) is about half the carbs of potato (15.71 minus
2.4 fiber)[1], so not an every day thing, but definitely worth
a try for a treat if you miss your hashbrowns.

I also tried the shreds mixed with egg and fried in little
patties - okay, but not exciting.

April.
Put out the cat.

[1] - both counts for 100 grams weight

On Sun, 23 May 2004 19:32:18 GMT, Skinny wrote:

I too have no idea how to tell turnips, rutabagas, parsnips, etc.
I think celery root is the one that looks obscene. :-) They all seem to
taste good in samples but I can't cook them right. I wonder why they're
all in the supermarket, who DOES buy them?

I can't tell you the difference between turnips and rutabagas (I think
turnips are the white, roundish ones with the purple top, but don't quote
me on that). But I do know parsnips. They were my mom's favorite
vegetable, and I still gag at the mere thought of them. They're the ones
that look like albino carrots.

If someone tries to feed you parsnips, run! Run for your life!

Carol

--
"Years ago my mother used to say to me... She'd say
'In this world Elwood, you must be oh-so smart or
oh-so pleasant.' Well, for years I was smart.... I
recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Parsnips are long, they look like oversized ivory colored carrots. They are
delicious, a bit on the carby side but you can eat them in moderation. One
say I cook them is cut them into "coins" add an equal amount of mushrooms
and cook in some chicken broth. They cook fairly quickly so don't let them
get too mushy. They are also excellent fried in butter. Rutabagas are
bigger than a softball, purplish on the outside, yellow on the inside, hard
to cut up but tasty just boiled. They are a tradition at Thanksgiving and
Christmas in our family. Turnips are about the size of a baseball or
smaller, white with a purple blush on the outside. I have never cooked them
much.

In ,
Skinny stated
| ROTFL! Thanks!
|
| I too have no idea how to tell turnips, rutabagas, parsnips, etc.
| I think celery root is the one that looks obscene. :-) They all seem
| to taste good in samples but I can't cook them right. I wonder why
| they're all in the supermarket, who DOES buy them?
|
| Need a big color poster ROOTS FOR DUMMIES or something for the kitchen
| wall. :-)
|
|
| Skinny
| ---------------
|
|

In ,
Skinny stated

| I too have no idea how to tell turnips, rutabagas, parsnips, etc.
| I think celery root is the one that looks obscene. :-) They all seem
| to taste good in samples but I can't cook them right. I wonder why
| they're all in the supermarket, who DOES buy them?
|
| Need a big color poster ROOTS FOR DUMMIES or something for the kitchen
| wall. :-)

This will help. It has pictures and good info.

http://www.wholehealthmd.com/refshel...538,FO,00.html







********************
You don't give up. You don't quit.
You do what you say. You say what you do.
You go out there. You win.
You do the best you can. *Never* give up.
~~~Rupert Boneham~~~

Is a rutabaga what we call a swede in the UK??

Amanda

Yes - rutabaga, swede, swedish turnip...they are purple on top,
yellowish on bottom with flesh ranging from very pale yellow to golden
yellow.

Regards,

Deb
260/211/135


Amanda Beck wrote:
Is a rutabaga what we call a swede in the UK??

Amanda

Amanda Beck wrote:

Is a rutabaga what we call a swede in the UK??


Maybe. Heh.

I used google images to look up pictures of "swede" and,
aside from some very peculiar things (dinosaurs, guitars,
cars, and pingpong), they showed both what I would call
a turnip, and what I would call a rutabaga. There were
twice as many images of rutabagas as turnips, if that's
any help.

Someone said that rutabagas can be as big as softballs.
I wish to state for the record that I have recently
purchased one nearly as big as a soccer ball. The
flesh cooks up a golden yellow.

Hoping this helps, but having my doubts.

April.
Put out the cat.
--
"Things that try to look like things often do look more
like things than things. Well known fact."
Esmerelda Weatherwax (Pratchett 1988)

We usually either dice swede and boil it or you can mash it like potato -
tastes nothing like potato though!

Amanda

"Amanda Beck" wrote in message
...
We usually either dice swede and boil it or you can mash it like potato -
tastes nothing like potato though!

Amanda



If you boil it DON'T throw out the water. Save it for soup or gravy. Gives
an incredible good taste.

My mother always put just one potato in the pot when she boiled them with
the intent to mash them. She said it gave it a better texture.

Of course you need to count the carbs from that one potato and figure out
how many it works out to per serving.
--
Regards,
Evelyn

(to reply to me personally, remove 'sox")