Rutabagas
Rutabagas and turnips are more vegetables that mom never grew in the garden or put on our table. But my husband’s mother liked to cook both turnips and potatoes and chunk them up together. Looking into turnips online, this seems to be a common presentation. But my husband simply hated that.
So, what to do with the bundle of rutabagas from my CSA this week? I decided to put them into beef stew, both the roots and the greens, along with some broccoli raab, carrots, and potatoes. I kept the rutabagas in a distinctive shape so I could be sure I would eat them rather than springing them on my husband. The resulting stew was delicious as usual. Because I use a base of red wine, the rutabagas really tasted about the same as the potatoes. The greens added nutrition but no off-flavors. I used grass-fed beef from La Cense.
