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Old 03-09-09, 11:33 PM   #1
europa
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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!

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Old 03-10-09, 12:05 AM   #2
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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.
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Old 03-10-09, 12:38 AM   #3
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Aussies eat Swedes?
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Old 03-10-09, 06:40 AM   #4
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Aussies eat Swedes?
Easier to catch than the poms

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Old 03-10-09, 09:52 AM   #5
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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.
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Old 03-10-09, 10:32 AM   #6
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Rutabagas: fun to eat and fun to say.
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Old 03-10-09, 11:30 AM   #7
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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.
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Old 03-10-09, 11:51 AM   #8
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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.
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Old 03-10-09, 03:14 PM   #9
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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.

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Old 03-10-09, 03:27 PM   #10
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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.
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Old 03-10-09, 03:47 PM   #11
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I didn't know rutabagas were edible. Deer will eat 'em, but then deer will eat acorns, too.
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Old 03-10-09, 08:17 PM   #12
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<------ Taking copious notes.

(As the proud owner of a brand spankin' new programmable slow cooker.)
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Old 03-10-09, 08:26 PM   #13
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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!
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Old 03-10-09, 08:27 PM   #14
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Was that a rutabaga story?
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Old 03-10-09, 08:54 PM   #15
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I thought Rutabagas were those big campers that people drive on cross country trips.
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Old 03-10-09, 09:04 PM   #16
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Was that a rutabaga story?
Somewhere Carl Sandburg is smiling.
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Old 03-10-09, 09:14 PM   #17
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Old 03-10-09, 09:42 PM   #18
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http://welikeditbutnotquiteenough.bl...ssociated.html

From our great University and my employer:
http://images.library.wisc.edu/Liter...ers/M/0025.jpg

Another good reason to summer in Wisconsin:
http://www.cumberland-wisconsin.com/bagaschedule.html
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Old 03-10-09, 11:03 PM   #19
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I thought Rutabagas were those big campers that people drive on cross country trips.
No, those are windy bagels.
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Old 03-11-09, 08:21 AM   #20
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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.
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Old 03-11-09, 08:48 AM   #21
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Man, you guys take your rutabagas seriously up there.
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Old 03-11-09, 09:51 AM   #22
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Swede (rutabega, I learn) mash with cumin and creme fraiche, a layer of parmesan browned under the grill. mmmm
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Old 03-11-09, 09:59 AM   #23
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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.
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Old 03-11-09, 10:12 AM   #24
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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
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Old 03-11-09, 10:14 AM   #25
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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.
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