Dinner last night, I had one rutabaga, one sweet potato, not enough to make a full meal. What to do ? I diced one cup of rutabaga, diced one cup of sweet potato, diced one cup of red skinned potatoes. I steamed until tender, then mashed. Put the mash into shallow casserole and sprinkled shredded cheese on top. Put into 350 oven until cheese got golden brown. Very good, tasty, yummy... -- Skype <fxdlrider2>
In article <4af5693d$0$4964$9a6e1...@unlimited.newshosting.com>, Old Harley Rider <roninfl...@yahoo.com> wrote:
> Dinner last night, I had one rutabaga, one sweet potato, not enough to > make a full meal. What to do ? I diced one cup of rutabaga, diced one > cup of sweet potato, diced one cup of red skinned potatoes. I steamed > until tender, then mashed. Put the mash into shallow casserole and > sprinkled shredded cheese on top. Put into 350 oven until cheese got > golden brown. Very good, tasty, yummy...
Sounds good and creative! Carrot would go with that too. Mom used to make mashed carrots and turnips together with a little salt, pepper and butter...
I hated it as a child, (did not like the flavor of the turnips) but I've been tossing around the idea of making some just for old times sake for dad as he really liked that combo, and trying it again myself as my tastes really have changed as an adult. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Old Harley Rider wrote: > Dinner last night, I had one rutabaga, one sweet potato, not enough to > make a full meal. What to do ? I diced one cup of rutabaga, diced one > cup of sweet potato, diced one cup of red skinned potatoes. I steamed > until tender, then mashed. Put the mash into shallow casserole and > sprinkled shredded cheese on top. Put into 350 oven until cheese got > golden brown. Very good, tasty, yummy...
Nothing wrong with making root veggies a primary meal ingredient. If you are cooking for yourself, sounds like you made a good combo. I would only consider what added ingredients, and cooking method for the finished results for the finished product.
> Dinner last night, I had one rutabaga, one sweet potato, not enough to > make a full meal. What to do ? I diced one cup of rutabaga, diced one cup > of sweet potato, diced one cup of red skinned potatoes. I steamed until > tender, then mashed. Put the mash into shallow casserole and sprinkled > shredded cheese on top. Put into 350 oven until cheese got golden brown. > Very good, tasty, yummy... > --
Old Harley Rider wrote: > Dinner last night, I had one rutabaga, one sweet potato, not enough to > make a full meal. What to do ? I diced one cup of rutabaga, diced one > cup of sweet potato, diced one cup of red skinned potatoes. I steamed > until tender, then mashed. Put the mash into shallow casserole and > sprinkled shredded cheese on top. Put into 350 oven until cheese got > golden brown. Very good, tasty, yummy...
> In article <4af5693d$0$4964$9a6e1...@unlimited.newshosting.com>, > Old Harley Rider <roninfl...@yahoo.com> wrote:
> > Dinner last night, I had one rutabaga, one sweet potato, not enough to > > make a full meal. What to do ? I diced one cup of rutabaga, diced one > > cup of sweet potato, diced one cup of red skinned potatoes. I steamed > > until tender, then mashed. Put the mash into shallow casserole and > > sprinkled shredded cheese on top. Put into 350 oven until cheese got > > golden brown. Very good, tasty, yummy...
> Sounds good and creative! Carrot would go with that too. > Mom used to make mashed carrots and turnips together with a little salt, > pepper and butter...
> I hated it as a child, (did not like the flavor of the turnips) but I've > been tossing around the idea of making some just for old times sake for > dad as he really liked that combo, and trying it again myself as my > tastes really have changed as an adult.
> On Nov 7, 9:57 pm, Omelet <ompome...@gmail.com> wrote: > > In article <4af5693d$0$4964$9a6e1...@unlimited.newshosting.com>, > > Old Harley Rider <roninfl...@yahoo.com> wrote:
> > > Dinner last night, I had one rutabaga, one sweet potato, not enough to > > > make a full meal. What to do ? I diced one cup of rutabaga, diced one > > > cup of sweet potato, diced one cup of red skinned potatoes. I steamed > > > until tender, then mashed. Put the mash into shallow casserole and > > > sprinkled shredded cheese on top. Put into 350 oven until cheese got > > > golden brown. Very good, tasty, yummy...
> > Sounds good and creative! Carrot would go with that too. > > Mom used to make mashed carrots and turnips together with a little salt, > > pepper and butter...
> > I hated it as a child, (did not like the flavor of the turnips) but I've > > been tossing around the idea of making some just for old times sake for > > dad as he really liked that combo, and trying it again myself as my > > tastes really have changed as an adult.
> Try roughly mashed carrot and parsnip. YUM.
> JB
Never tried parsnip. What does it taste like? -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
In article <ompomelet-46F352.15141409112...@news-wc.giganews.com>,
Omelet <ompome...@gmail.com> wrote: > Never tried parsnip. > What does it taste like?
Because of this newsgroup, I tried one for taste. I cubed and boiled it. It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them if they were served to me. I wasn't dazzled enough to dig up recipes and buy a peck.
>> Never tried parsnip. >> What does it taste like?
>Because of this newsgroup, I tried one for taste. I cubed and boiled it. >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them >if they were served to me. I wasn't dazzled enough to dig up recipes and >buy a peck.
>leo
Try them roasted. Much, much, much, MUCH better than boiled.. It becomes a totally different vegetable.
Christine Dabney wrote: > On Mon, 09 Nov 2009 18:50:18 -0800, Leonard Blaisdell > <leoblaisd...@sbcglobal.net> wrote:
>> In article <ompomelet-46F352.15141409112...@news-wc.giganews.com>, >> Omelet <ompome...@gmail.com> wrote:
>>> Never tried parsnip. >>> What does it taste like? >> Because of this newsgroup, I tried one for taste. I cubed and boiled it. >> It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them >> if they were served to me. I wasn't dazzled enough to dig up recipes and >> buy a peck.
>> leo
> Try them roasted. Much, much, much, MUCH better than boiled.. It > becomes a totally different vegetable.
> Christine
Agreed. Roasting or sauteing in a little butter causes the sugars in the parsnips to caramelize and they get quite sweet. You don't get that effect with boiling.
>> Never tried parsnip. >> What does it taste like?
>Because of this newsgroup, I tried one for taste. I cubed and boiled it. >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them >if they were served to me. I wasn't dazzled enough to dig up recipes and >buy a peck.
A parsnip is an absolute must in winter soup, the hearty kind with beans to be exact. Don't use a lot, pick the smallest parsnip you can find to flavor an 8 quart pot (I grate it, so it disintegrates in the end).
-- I love cooking with wine. Sometimes I even put it in the food.
>>> Never tried parsnip. >>> What does it taste like?
>>Because of this newsgroup, I tried one for taste. I cubed and boiled it. >>It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them >>if they were served to me. I wasn't dazzled enough to dig up recipes and >>buy a peck.
>>leo
>Try them roasted. Much, much, much, MUCH better than boiled.. It >becomes a totally different vegetable.
Oh, yes... you reminded me! They are wonderful when you do a medley of roasted winter vegetables.
-- I love cooking with wine. Sometimes I even put it in the food.
In article <leoblaisdell-1868EB.18501709112...@News.Individual.NET>, Leonard Blaisdell <leoblaisd...@sbcglobal.net> wrote:
> In article <ompomelet-46F352.15141409112...@news-wc.giganews.com>, > Omelet <ompome...@gmail.com> wrote:
> > Never tried parsnip. > > What does it taste like?
> Because of this newsgroup, I tried one for taste. I cubed and boiled it. > It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them > if they were served to me. I wasn't dazzled enough to dig up recipes and > buy a peck.
> leo
Thanks! :-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> >> Never tried parsnip. > >> What does it taste like?
> >Because of this newsgroup, I tried one for taste. I cubed and boiled it. > >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them > >if they were served to me. I wasn't dazzled enough to dig up recipes and > >buy a peck.
> A parsnip is an absolute must in winter soup, the hearty kind with > beans to be exact. Don't use a lot, pick the smallest parsnip you can > find to flavor an 8 quart pot (I grate it, so it disintegrates in the > end).
Cool! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> >> Never tried parsnip. > >> What does it taste like?
> >Because of this newsgroup, I tried one for taste. I cubed and boiled it. > >It tasted like a weakly flavored carrot. Sort of. I'd certainly eat them > >if they were served to me. I wasn't dazzled enough to dig up recipes and > >buy a peck.
> >leo
> Try them roasted. Much, much, much, MUCH better than boiled.. It > becomes a totally different vegetable.
> Christine
Or slice and saute until browned. Parsnips aren't intrinsically dazzling though :)
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