[Sca-cooks] Turnips or Rutabagas?

Elaine Koogler kiridono at gmail.com
Thu Feb 1 11:00:13 PST 2007


Yes...parsnips would be excellent in Scotch Broth.  If you have to use the
rutabagas, try parboilling them with a little salt before putting them in
the stew...that should draw out some of the bitterness.

Kiri

On 2/1/07, Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> wrote:
>
> > > Normally I would add turnips to this but the market didn't have
> > > any. They did, however, have rutabagas, which I did not buy, having
> > > never tasted one.
> > >
> > > Can the root-veggie savvy here on the list explain the difference
> > > in flavor, so I'll know for next time?
> >
> > They're a bit less sweet, and have a slightly sharper, cabbage/
> > mustard/radish flavor profile. As others have said, there are various
> > things you can do to reduce the impact. They also have a _slightly_
> > starchier texture than white turnips.
>
> I agree with Master A about all of these things. You might also consider
> using parsnips, if you can get them, instead of rutabagas-- they are
> sweeter than turnips.
>
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "History doesn't always repeat itself. Sometimes it screams
> 'Why don't you ever listen to me?' and lets fly with a club."
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