Yay! Rutabagas! The first of the season for us and such nice sized ones. I’m so excited. I think they are my favorite fall vegetable. (Or is that sweet potatoes?) Last year Mary Leone poated this on Riverview’s Facebook page when rutabagas first appeared in our boxes. The websites she listed are a great resource Read More…
Ingredients:
rutabagas!
Preparation:
Yay! Rutabagas! The first of the season for us and such nice sized ones. I’m so excited. I think they are my favorite fall vegetable. (Or is that sweet potatoes?) Last year Mary Leone poated this on Riverview’s Facebook page when rutabagas first appeared in our boxes. The websites she listed are a great resource for anyone looking for an interesting recipe from the far north of Michigan.
When I see rutabagas I think of a favorite “U.P.” dish from Michigan’s Upper Peninsula, known a “pasty” or “pasties” (pron. “pass-tee”). Kind of a cross between a pot pie and a stromboli, a “meat and potatoes” lover’s dish. Very good. Here are a couple of recipes: (good history writeup): http://www.real-restaurant-recipes.com/pasty-recipe.html ; (good step-by-step pics): http://www.upper-peninsula-now.com/pasty-recipe.html ; (recipe variations & history): http://www.hu.mtu.edu/vup/pasty/recipes.htm.
Honestly though, I am not going to turn my rutabagas into pasties. I’m going to make mashed rutabagas – same method as mashed potatoes. Or maybe just boiled rutabagas with plenty of butter, salt and pepper. Yum.