Monthly Archives: May 2018

Rooting for Rutabagas

RutabagaI decided to eat rutabagas. There are zero logical reasons why. I’ve never knowingly eaten rutabagas before, but I’m all about an adventure. So, armed with a Google search and a shopping list, I set out to inflict rutabaga recipes upon my household for an entire week. All week, all rutabaga. Other evil dictatorships have their tortures; I have rutabagas.

Step One: rutabaga identification. First of all, rutabagas should not be confused with rhubarb. While rhubarb is another vegetable that’s really fun to say, rhubarb looks more like weird reddish purple celery. From what I understand, with half a plantation worth of sugar, you can make it into a pie, and should I decide to do rhubarb week, I’ll test that out. Rutabagas, however, look like turnips grown just downstream from the Chernobyl Nuclear Site. According to Wikipedia, it’s “a root vegetable that originated as a cross between a cabbage and a turnip.” Thankfully, there were no graphics on how you cross breed turnips and cabbages because I really didn’t want that visual stuck in my mind’s eye. What happens in the vegetable bin stays in the vegetable bin.

Interestingly, I also learned that in Europe rutabagas are commonly used to feed livestock in the winter and are often carved out to make lanterns at Halloween. Therefore, my thinking is that if Bossy the Cow will eat them raw and frozen, then how bad can they be baked and smothered in lots of butter? And if it truly does go way south, I can use the rest for nightlights. At less than a buck a pound, it’s an obvious win-win situation, right?

Rutabaga Night #1: Roasted Rosemary Rutabaga Fries. This is just one more sad attempt to make you think you’re eating French fries when you’re not. Accented with plenty of red wine and ketchup, these were actually pretty good.

Rutabaga Night #2: Baked Garlic and Herb Shoestring Rutabagas. I should have quietly stepped back from this one when it required putting a rock-hard root vegetable through the utensil we got suckered into buying that’s supposed to make zucchinis into spiraled spaghetti things. However, with plenty of red wine, we were able to improvise.

Rutabaga Night #3: Carrots and Rutabagas with Lemon and … Okay, let’s be honest. The rutabaga lanterns are cool. And the red wine was great with the pizza we ordered.

(Thanks to Hutchins Farm for the pic of Frank, the over-sized rutabaga)

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