28 January 2010


They were at the co-op, they were fresh... So why not buy them? They look like turnips, I was surprised. With so many syllables in their name, I expected something more extravagant-looking, like roman cauliflower.
After a bit of online search, I found this excellent recipe for them (and for once actually followed the instructions):

Lemon carrots and rutabaga


* 4 medium carrots, cut into 3 inch julienne strips
* 2 cups rutabaga, peeled and cut into 3 inch julienne strips
* 1/2 cup water
* 2 tablespoons butter
* 1 tablespoon brown sugar
* 1 tablespoon lemon juice
* 1/2 teaspoon grated lemon peel
* 1/4 teaspoon dill weed (dill weed! Yes! Don't skip it)


1. In a large saucepan, combine the carrots, rutabaga and water. Bring to a boil. Reduce heat to medium; cover and cook for 13-15 minutes. Meanwhile, in a small saucepan, combine the remaining ingredients; cook, uncovered, over medium heat for 2-3 minutes or until butter is melted.
2. Drain vegetables; add butter mixture. Cook for 3-4 minutes or until vegetables are glazed, stirring occasionally.


If I can find someone to julienne the vegetables (I rarely have the patience), I'll be making this again, with fish...

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