I have never eaten rutabegga before. I even had to get somebody at the store to point one out to me because I didn't know what it looked like. So I got it home, washed it, peeled it, and cut it into smallish chunks so it would boil a little quicker.
Boiled it Tasted it - tasted good! Mashed it. Added butter, pepper, sour cream, and chives. SUPER Yummy.
I made meatloaf tonight, so I've got this mashed rutabegga on the side, they just go great together.
Last pot roast I made, I cooked rutabagas with it instead of potatoes. Excellent!
In news:[email hidden], Sprgtime <[email hidden]> stated | I have never eaten rutabegga before. I even had to get somebody at | the | store to point one out to me because I didn't know what it looked | like. | So I got it home, washed it, peeled it, and cut it into smallish | chunks so | it would boil a little quicker. | | Boiled it | Tasted it - tasted good! | Mashed it. Added butter, pepper, sour cream, and chives. SUPER | Yummy. | | I made meatloaf tonight, so I've got this mashed rutabegga on the | side, they | just go great together. | | | -- | Spring | LC since 1/1/04 | 260/198/170 | | "Before" & "current" pics at link below: | http://f2.pg.photos.yahoo.com/ph/sprgsnow/album?.tok=phX4sVBBuvxvs4Hs&.dir=/55b8&.src=ph
I'd never eaten them pre-LC either. Now I can't imagine going back to bland potatoes and use rutabaga wherever potatoes are called for, like stew, soup, etc.
Sprgtime said:
I have never eaten rutabegga before. I even had to get somebody at the store to point one out to me because I didn't know what it looked like. So I got it home, washed it, peeled it, and cut it into smallish chunks so it would boil a little quicker.
Boiled it Tasted it - tasted good! Mashed it. Added butter, pepper, sour cream, and chives. SUPER Yummy.
I made meatloaf tonight, so I've got this mashed rutabegga on the side, they just go great together.
I have never eaten rutabegga before. I even had to get somebody at the store to point one out to me because I didn't know what it looked like. So I got it home, washed it, peeled it, and cut it into smallish chunks so it would boil a little quicker.
Boiled it Tasted it - tasted good! Mashed it. Added butter, pepper, sour cream, and chives. SUPER Yummy.
I made meatloaf tonight, so I've got this mashed rutabegga on the side, they just go great together.
-- Spring LC since 1/1/04 260/198/170
It may sound crazy, but boil it. mash it, add a little nutmeg on top, and serve!
Irv -- -------------------------------------- Diagnosed Type II Diabetes March 5 2001 Beating it with diet and exercise! 297/215/210 (to be revised lower) 58"/43"(!)/44" (already lower too!) -------------------------------------- Visit my HomePage at http://members.shaw.ca/finkirv/index.html Visit my Baby Sofia website at http://members.shaw.ca/finkirv4/index.htm Visit my OLDTIMERS website at http://members.shaw.ca/finkirv5/index.htm -------------------- Irv Finkleman, Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP Calgary, Alberta, Canada
"Sprgtime" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have never eaten rutabegga before.
I grate it, mix with gram flour, season, and deep-fry small balls twice (to make Indian bhajias). Yummy, and doesn't budge my blood glucose meter. I often serve them with curried fish cakes, salad, and a low-carb tortilla to use as a chapatti.
"Sprgtime" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I have never eaten rutabegga before. I even had to get somebody at the store to point one out to me because I didn't know what it looked like. So I got it home, washed it, peeled it, and cut it into smallish chunks so it would boil a little quicker.
=============================== I love it too but my husband wont touch it! Seems like one of those veggies you either hate or love. I like them with butter, salt and pepper. Turnips are pretty good as well, as are turnip greens. -- Wysong Age 60. Height 5'6" Starting date: 1/8/05 171/ 162 / 140 lb Starting date LC 7/01 at 207lbs Stopped losing on LC 11/01 at 165lbs ==========================================
What is "gram flour"? I did a google search and it says it's made from chickpeas? How does it compare to all-purpose flour?
on Wed, 2 Mar 2005 13:49:11 -0000, "Nicky" <[email hidden]>
Quoted message said:
I grate it, mix with gram flour, season, and deep-fry small balls twice (to make Indian bhajias). Yummy, and doesn't budge my blood glucose meter. I often serve them with curried fish cakes, salad, and a low-carb tortilla to use as a chapatti.
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
What is "gram flour"? I did a google search and it says it's made from chickpeas? How does it compare to all-purpose flour?
Yes, that's the stuff. It's used to make chapattis, the Indian unleavened bread; there's a guy on alt.support.diabetes.uk who uses it to make pancakes, but I don't like the taste. You can also make a dahl with it - sort of a savoury porridge, very filling and tasty. It's comparatively low carb compared to all-purpose flour, but not THAT LC; but it's very popular with diabetics, because it has a much smaller effect on blood glucose levels that you would expect.
I have never eaten rutabegga before. I even had to get somebody at
the
Quoted message said:
store to point one out to me because I didn't know what it looked
like.
Rutabagas look a lot like larger more yellowish turnips. If you know what a turnip is that will be enough to identify them. They can be similar enough that some can't tell them apart through several times the size of a turnip and with much darker yellowish flesh.
Quoted message said:
So I got it home, washed it, peeled it, and cut it into smallish
chunks so
Quoted message said:
it would boil a little quicker.
Rutties cook slower than turnips.
Quoted message said:
Boiled it Tasted it - tasted good! Mashed it. Added butter, pepper, sour cream, and chives. SUPER
It's not the lowest carb veggie, so I generally don't eat more than 1/2 a cup of mashed with my main meal. Like potatoes, it's quite filling. You can look up nutrition info for most foods here:
I tried very hard to like turnips because they are lower in carbs than rutabaga. I added sweeteners, cream instead of soy milk, difference herbs and spices, but I just couldn't hide their taste. I found sites on the net saying that the older the turnip, the stronger they are. Maybe we only get old turnips in Canada, even in the summer. :-( I've only seen Swede in reference to rutabaga.
Doug Freyburger said:
More turnips for me then. I eat turnips comparatively often, rutties less oftem mostly because of the extra cooking. So we're a team covering both.
Maybe it's the higher carb count aka more starch that you notice and something in the chemistry that I notice.
"Swede" is a name for rutabaga, possibly for both rutties and turnips.
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I tried very hard to like turnips because they are lower in carbs than rutabaga. I added sweeteners, cream instead of soy milk, difference herbs and spices, but I just couldn't hide their taste.
Small ones (about twice the size of a walnut in its shell), baked in the oven alongside a roast chicken? No strong turnip taste, just chicken-y yum : ) Shallots and garlic cloves thrown in too are pretty good also..
Maybe that's the problem. The smallest turnips I've seen locally are about the size of a baseball.
on Sat, 5 Mar 2005 20:20:30 -0000, "Nicky" <[email hidden]>
Quoted message said:
Small ones (about twice the size of a walnut in its shell), baked in the oven alongside a roast chicken? No strong turnip taste, just chicken-y yum : ) Shallots and garlic cloves thrown in too are pretty good also..
"Bev-Ann" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Maybe that's the problem. The smallest turnips I've seen locally are about the size of a baseball.
Yeah, they're a bit strong-tasting and maybe even woody by then. Possibilities for microwave chips or French fries? Or maybe grated and cooked as a rosti? I don't think I'd enjoy them boiled and mashed that big. I'm told they're easy to grow, and you can eat the greens as a bonus, if you're green-fingered?
I didn't inherit my Mom's green fingers, unfortunately. :-) I'm in maintenance so I don't have a problem with the few higher carbs in rutabaga. I'll stick with them.
on Sat, 5 Mar 2005 23:08:21 -0000, "Nicky" <[email hidden]>
Quoted message said:
Yeah, they're a bit strong-tasting and maybe even woody by then. Possibilities for microwave chips or French fries? Or maybe grated and cooked as a rosti? I don't think I'd enjoy them boiled and mashed that big. I'm told they're easy to grow, and you can eat the greens as a bonus, if you're green-fingered?
