Frozen rutabaga

Dee Randall said:

I was watching a food channel host/hostess -- Can't remember who now -- that
used frozen rutabagas. I have never seen this product before. The waxed
rutabagas don't appeal to me, but they are the only ones I've seen in the
last 15 years.

Quoted message said:

I googled it, but didn't gain much knowledge. Has anyone seen this
anywhere?

I think I've seen it in local supermarkets, but not often. It was all
peeled and neatly chopped up into soup-sized cubes, and I guess it could
be a time-saver. I usually buy the regular ones (although I don't think
I've run into waxed ones that often any more), and peel, slice or chop as
needed.

--
Cheryl

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who now --
that used frozen rutabagas. I have never seen this product before. The
waxed rutabagas don't appeal to me, but they are the only ones I've seen
in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen this
anywhere?
Thanks,
Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since I have to
peel them anyway and the comes away with the peel.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who now --
that used frozen rutabagas. I have never seen this product before. The
waxed rutabagas don't appeal to me, but they are the only ones I've seen
in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen this
anywhere?
Thanks,
Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since I have
to
peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly. When I
was growing up we had a dirt cellar so the rutabagas lasted most of the
winter down there - as did the potatoes and the carrots. In the fridge if
they're not waxed they last only a few weeks.

Gabby

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who now --
that used frozen rutabagas. I have never seen this product before. The
waxed rutabagas don't appeal to me, but they are the only ones I've seen
in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen this
anywhere?
Thanks,
Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since I have
to
peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly. When I
was growing up we had a dirt cellar so the rutabagas lasted most of the
winter down there - as did the potatoes and the carrots. In the fridge if
they're not waxed they last only a few weeks.

Gabby

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who
now -- that used frozen rutabagas. I have never seen this
product before. The waxed rutabagas don't appeal to me, but they
are the only ones I've seen in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen
this anywhere? Thanks, Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since
I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen ;-)

Bob

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who
now -- that used frozen rutabagas. I have never seen this
product before. The waxed rutabagas don't appeal to me, but they
are the only ones I've seen in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen
this anywhere? Thanks, Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since
I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen ;-)

Bob

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who
now -- that used frozen rutabagas. I have never seen this
product before. The waxed rutabagas don't appeal to me, but they
are the only ones I've seen in the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen
this anywhere? Thanks, Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since
I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen ;-)

Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

> I was watching a food channel host/hostess -- Can't remember who
> now -- that used frozen rutabagas. I have never seen this
> product before. The waxed rutabagas don't appeal to me, but they
> are the only ones I've seen in the last 15 years.
>
> I googled it, but didn't gain much knowledge. Has anyone seen
> this anywhere? Thanks, Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since
I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen
;-)

LOL. I'd hate to see how long it takes to make one of those suckers tender
enough to mash when cooked whole. At this time of year, even in 2" cubes it
can take 30-40 min.

Gabby

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was watching a food channel host/hostess -- Can't remember who now --
that used frozen rutabagas. I have never seen this product before. The
waxed rutabagas don't appeal to me, but they are the only ones I've seen in
the last 15 years.

I googled it, but didn't gain much knowledge. Has anyone seen this
anywhere?
Thanks,
Dee Dee

Rutabagas HAVE to be waxed if they're going to be stored more than a few
weeks. Otherwise they'll begin to lost moisture and you wouldn't buy them.
You don't buy them anyway, but I'm just sayin'....not for nuthin....ya
know....

"zxcvbob" <[email hidden]> wrote in message
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Quoted message said:

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
Randall?

> I was watching a food channel host/hostess -- Can't remember who
> now -- that used frozen rutabagas. I have never seen this
> product before. The waxed rutabagas don't appeal to me, but they
> are the only ones I've seen in the last 15 years.
>
> I googled it, but didn't gain much knowledge. Has anyone seen
> this anywhere? Thanks, Dee Dee

Mostly we get the waxed ones here. It's no big deal, really, since
I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen
;-)

Bob

Warn your dinner victims before you try this idea, OK? :-)

"Gabby" <[email hidden]> wrote in message
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"zxcvbob" <[email hidden]> wrote in message
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Quoted message said:

Gabby said:

"Wayne Boatwright" <[email hidden]> wrote in message
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> On Sun 04 Dec 2005 01:34:31p, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>
>> I was watching a food channel host/hostess -- Can't remember who
>> now -- that used frozen rutabagas. I have never seen this
>> product before. The waxed rutabagas don't appeal to me, but they
>> are the only ones I've seen in the last 15 years.
>>
>> I googled it, but didn't gain much knowledge. Has anyone seen
>> this anywhere? Thanks, Dee Dee
>
> Mostly we get the waxed ones here. It's no big deal, really, since
> I have to peel them anyway and the comes away with the peel.

All the wax does is keep them from drying out and getting wrinkly.
When I was growing up we had a dirt cellar so the rutabagas lasted
most of the winter down there - as did the potatoes and the carrots.
In the fridge if they're not waxed they last only a few weeks.

Gabby

I suppose if you boiled or roasted it whole you wouldn't have to remove
the wax first -- as long as someone else was gonna clean up the kitchen
;-)

LOL. I'd hate to see how long it takes to make one of those suckers
tender enough to mash when cooked whole. At this time of year, even in 2"
cubes it can take 30-40 min.

Gabby

30-40 minutes is too much, during which you don't need to do anything with
them? What's up with that? You got someplace you gotta be? 🙂

"Doug Kanter" <[email hidden]> wrote in message
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"Gabby" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

LOL. I'd hate to see how long it takes to make one of those suckers
tender enough to mash when cooked whole. At this time of year, even in
2" cubes it can take 30-40 min.

Gabby

30-40 minutes is too much, during which you don't need to do anything with
them? What's up with that? You got someplace you gotta be? 🙂

Usually, yes. Or rather I have little time between getting home from work
and having supper on the table so we can all eat before son goes to work and
hubby and I go to our various meetings.
But, for the record, the wait is worth it. ;o)

Gabby

"Gabby" <[email hidden]> wrote in message
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"Doug Kanter" <[email hidden]> wrote in message
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"Gabby" <[email hidden]> wrote in message
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Quoted message said:

Quoted message said:

LOL. I'd hate to see how long it takes to make one of those suckers
tender enough to mash when cooked whole. At this time of year, even in
2" cubes it can take 30-40 min.

Gabby

30-40 minutes is too much, during which you don't need to do anything
with them? What's up with that? You got someplace you gotta be? 🙂

Usually, yes. Or rather I have little time between getting home from work
and having supper on the table so we can all eat before son goes to work
and hubby and I go to our various meetings.
But, for the record, the wait is worth it. ;o)

Gabby

Schedule a meeting with your steamer once a month. Steam lots of stuff, eat
some right away, freeze the rest. If it gets a bit dehydrated in the
freezer, that's why Q, the creator invented butter.