Thursday, January 28, 2010

At last: A recipe for Rutabaga Pudding

Kudos to Kara L. Kraemer of the Yakima Healthy Foods Examiner for her informative comments about the rutabaga and two tasty recipes: mashed rutabagas and winter rutabaga pudding, as well as a passing reference to ARSI's website.  

[Photo: rutabaga pudding fresh out of the oven, sprinkled with nutmeg.]

6 comments:

Anonymous said...

These recipes look quite edible, in contrast to the usual garbage published by ARSI and its lackeys.

Anonymous said...

Right, but be sure to avoid all of the ARSI-grown monstrosities in trying them out. Rutabagas grown in Canada and most of the U.S. are safe for human and animal consumption, but stay away from the ARSI products.

M.J. O'Brien said...

Judging from the IP addresses, these "anonymous" comments came from Saskatoon and Halifax -- both of them hotbeds of turnipite agitation in Canada.

Anonymous said...

These recipes would be a lot better if you substitute turnips.

Elizabeth said...

Just found this blog--love it! I've got a blog on Finnish cooking for the American kitchen, and rutabagas are very popular in Finland. Here are links to a couple of my rutabaga posts (sorry in advance for referring to the rutabaga as lowly, they are definitely not!).

http://cookingfinland.blogspot.com/2010/12/lowly-rutabaga-makes-delicious.html

http://cookingfinland.blogspot.com/2011/02/fried-rutabaga-paistetut-lantut.html

Beabie said...

I haven't examined this site thoroughly, but I can testify to the deliciousness of fermented Rutabagas. We ate fermented Rutabaga regularly, it's known as Repa in Croatian or Slovenian and Saueruben in German. I still ferment Repa and enjoy it immensely.