Fifty Plus (50+) - Take one slow cooker

Take one slow cooker ... add some sweet potato, some swede and a turnip, lamb chops, onion, carrot and a selection of herbs ... heck, it may not be the greatest meal on earth but by cripes the house smells gooooooood!

Richard

Add to that a batch of chocolate chip cookies in the oven. We might just have to call in the rescue squad to come and save you. :lol:

Aussies eat Swedes?

Aussies eat Swedes?

Easier to catch than the poms :rolleyes:

Richard

Having never heard of anyone eating swedes before, I googled it. Apparently this is what is known in the USA as a rutabaga. I've had them in slow cooker meals in the past and liked them.

Rutabagas: fun to eat and fun to say.

Rutabagas: fun to eat and fun to say.

Don't care what you call them- they are one of the veggie worlds marvels. Easy to grow- difficult to peel but easy to cook and easy to eat.

My wife has really gotten into slow cooking this winter. Many wonderful meals and aromas. I work at home so I get full benefit of these 6 hour marvels.

Having never heard of anyone eating swedes before, I googled it. Apparently this is what is known in the USA as a rutabaga. I've had them in slow cooker meals in the past and liked them.

So THAT's what a rutabaga is - I've heard them mentioned in movies but didn't know what they were.

Richard

So THAT's what a rutabaga is - I've heard them mentioned in movies but didn't know what they were.

Richard

If I saw Rutabaga on the menu-I would ignore it.

Coincidence?

Wife put some tough braising steak in the slow cooker this morning. So dinner was some tough steak with just the edge taken off it and very little taste- but the Swede- cabbage and Mash was fantastic.

But the house did smell good.

I didn't know rutabagas were edible. Deer will eat 'em, but then deer will eat acorns, too.

<------ Taking copious notes.

(As the proud owner of a brand spankin' new programmable slow cooker.)

Don't have a slow cooker, but I pot roast on top of the stove. Love broccoli in the pot with parsnips, carrots and onion. I've never tried rutabaga, but I will now.

Try roasting sweet potatoes with apples and onions in the toaster oven (drizzle with olive oil). Yum!

Was that a rutabaga story?

I thought Rutabagas were those big campers that people drive on cross country trips.:p

Was that a rutabaga story?

Somewhere Carl Sandburg is smiling.

;):)

http://welikeditbutnotquiteenough.blogspot.com/2007/03/swedes-versus-rutabegas-and-associated.html

From our great University and my employer:
http://images.library.wisc.edu/Literature/EFacs/ParPressChap/Rogers/M/0025.jpg

Another good reason to summer in Wisconsin:
http://www.cumberland-wisconsin.com/bagaschedule.html

I thought Rutabagas were those big campers that people drive on cross country trips.:p

No, those are windy bagels. :D

This wonderful recipe is not going to be shared with those under 50? Or is this a 50+ only thing? I feel really left out.

http://welikeditbutnotquiteenough.blogspot.com/2007/03/swedes-versus-rutabegas-and-associated.html

From our great University and my employer:
http://images.library.wisc.edu/Literature/EFacs/ParPressChap/Rogers/M/0025.jpg

Another good reason to summer in Wisconsin:
http://www.cumberland-wisconsin.com/bagaschedule.html
Man, you guys take your rutabagas seriously up there.

Swede (rutabega, I learn) mash with cumin and creme fraiche, a layer of parmesan browned under the grill. mmmm

For some reason, whenever I think of rutabaga, I think of rhubarb (must be the 'ru' sound).

And rhubarb - especially when combined with strawberries in the form of pie - is much higher up on the evolutionary ladder than rutabaga.

Rhubarb - now we're talking

Parboiled and grilled with mackerel fillets - all the tastes, sweet and salty, and full of good oils and anti oxidants. Works with swede, even better with maple honey roasted parsnips on the side. Accompany with a South African Sauvignon Blanc if you think it's too healthy!

Gooseberries work with this too

For any of you feeling brave--Attachment is a recipe for cooking.

http://vegbox-recipes.co.uk/ingredients/swede.php

Doesn't say it in the recipe- but cut into 2" cubes. and cook like a potatoe. Test for if it is ready the same as a potatoe and then mash with a bit of butter and pepper to taste.

If it is still woody-Then you have got hold of an OLD swede and they have the taste but not the texture.

Next cooking lesson will be on Brussel Sprouts for christmas. Almost time to get them on to simmer.

Excellent.
Now your talking.
I need specifics.

Specifics of what?

Bash it all up and grill the hell out of it, is as specific as I've ever cooked!!!!

But in case you're asking about the mackerel thing

Buy a fish. Ask the fishmonger to cut off head and tail and to gut it. Put it in a fish kettle or similar large pan over boiling heat with a little (a cup or two) of water, chopped rhubarb and thyme. Bring to the boil for about 3 minutes.

Extracate fish and rhubarb. Set aside. In the remaining tasty liquid, put parsnips in 1 inch cubes. Seeth for 5 minutes.

Whilst this is happening, cut the fish along the top spine, and cut down on one side to expose the rib bones. Cut off one side. Pull out all the spine attached bones from the tail end to free all the skeleton. You should have two entire side fillets.

Put into your favorite large pan. Fish, parsip parboiled cubes, and parboiled rhubarb. No liquid. Very hot oven or low grill (broiler) for a couple of minutes, until everything looks sizzling and browning. A little horseradish or Dijon wouldn't do any harm

And that's all I know on this subject!

Specifics of what?

Bash it all up and grill the hell out of it, is as specific as I've ever cooked!!!!

Sorry... I should have been more specific on my request for specifics... :D

There seem to be a number of connoisseurs (or con-o-sewers.. depending on your taste) in this forum.
My mandate from on high is that I will be doing more cooking in the MN household.
Y'all have mentioned some roots and vegs that are not exactly "mainstream" that I would like to experiement with.
I appreciate the links and recipies provided!
It's always fun to try something new!