I dice mine along with white potatoes and sweet potatoes and line the bottom of a casserole pretty deep. I then lay a pork roast on top that I have put salt and pepper on. I bake until the roast is done. The fat from the roast seasons the vegatables. I don't recall them having a peppery taste this way.
Rutabaga?
Okay, I got 2 rutabaga off the salvage shelf at my local market. We had squash/rutabaga soup the first time. VERY filling, neither of us liked the peppery taste from the rutabaga.
I made curried squash soup today, added a little of the rutabaga, pretty sure I'd cover up the peppery taste with the curry powder, mixed squashes, and apple juice, but both of us noticed and didn't much like it.
So, is there a secret to cooking this root? Do you have recipes using it you like? Do you cook it with other things and cover up the taste? How?
I really want to use this stuff, it's got LOTS of fiber and is hugely filling, very economical, but I gotta find a way around that taste!
:smhelp:
Thanks!
Judi
I made curried squash soup today, added a little of the rutabaga, pretty sure I'd cover up the peppery taste with the curry powder, mixed squashes, and apple juice, but both of us noticed and didn't much like it.
So, is there a secret to cooking this root? Do you have recipes using it you like? Do you cook it with other things and cover up the taste? How?
I really want to use this stuff, it's got LOTS of fiber and is hugely filling, very economical, but I gotta find a way around that taste!
:smhelp:
Thanks!
Judi
