BS: Rutmus

Subject: BS: Rutmus
From: wysiwyg
Date: 25 Feb 07 - 01:40 PM

Half boiled rutabaga, half boiled potato. Mash and add butter, salt, pepper. I add a little fresh nutmeg. Hardi adds a little milk. Mash lumpy or smooth, yum. Family tradition, plus present-day creativitity, a heavenly dish with humble beginnings. The potato requires a shorter boiling time-- I waited to add the potatoes once the rutabaga chunks started to change color. Drain, steam dry over hot burner for a minute, and then add the butter and so forth.

Swedes have a pronounced flavor that does not go well with every great idea one might have-- proceed with a little care till you know this king among kings.

It turns out that after the thankless task of peeling a swede (AKA rutabaga), the resulting mash can actually be frozen and comes back a second time very nicely. (Potatoes usually don't.) A bit of separation of the water was quickly corrected by re-forking; I added buttered breadcrumbs that day and vowed, from henceforth, always to buy the biggest swede available so as to be able to freeze PLENTY and avoid that next peeling opportunity! I froze the leftovers in greased muffin cups and then popped them out once frozen with a little hot water. Bagged 'em up. Three muffin cup-fulls serve two people nicely.

Gosh is this GREAT with barbecue!!!

Rutmus-- roll the R. RrrrUT-mus!

~Susan

Subject: RE: BS: Rutmus
From: John MacKenzie
Date: 25 Feb 07 - 01:45 PM

I like a girl with a greased muffin cup Susan!
G ¦¬]

Subject: RE: BS: Rutmus
From: bobad
Date: 25 Feb 07 - 01:47 PM

I downloaded this recipe for Turnip and Potato Patties a while ago and hadn't made it 'till recently. It was really nice, light and fluffy.

Subject: RE: BS: Rutmus
From: Ebbie
Date: 25 Feb 07 - 02:14 PM

I'll have to try that. A friend of mine always put rutabagas in his stew instead of potatoes and I never got quite used to it.

Subject: RE: BS: Rutmus
From: wysiwyg
Date: 25 Feb 07 - 03:04 PM

The way my vision is functioning today, I read this: Turnip and Potato Patties as this: Turbo-Patties.

Scary. Free association makes it scarier. [shut off FA mode]

I guess our supper is going to be Rut-que. (Rrrrrrootcue.)

~Greasy Muffin Cup (blues name)

Subject: RE: BS: Rutmus
From: wysiwyg
Date: 25 Feb 07 - 03:10 PM

Another yummy mix is equal parts boiled or steamed butternut squash, carrot, and sliced celery. The first two would be mashed together and the third part added (unmashed) for color. Butter, pepper, salt, all that stuff. From there it can be left as is, sweetened, or soured as a dish (or to taste, by serving). Probably not as good frozen, though, especially if the celery is in there.

~Susan

Subject: RE: BS: Rutmus
From: open mike
Date: 25 Feb 07 - 09:57 PM

here is a recipe i just invented.

i diced sweet potatoe and put in a casserole dish
on top of the wood stove--with a bit of olive oil
below the taters and some water poured over before
covering so they could fry/steam/bake til tender.

meanwhile, in a skillet with olive oil i sliced
a red onion, and sprikled liberally with cinnamon.

after the onions become tender, i stir and add
a half dozen chopped garlic (what are they called?
bulbs? no that's the whole thing with a dozen or more
of these wahtever thay are called) some butter and
some ground sweet cloves (spice).
oh, that's the word i was looking for for garlic, too
cloves.

after the garlic gets fried, i add the sweet potatoe
to the skillet to mix with onins, etc.

then the whole deal gets put back into the casserole
dish and covered with a dozen marshmallows, cut in 1/2.

then when the marshmallows have melted like a layer of
frosting, the dish is set aside to cool and the mix
is spread onto graham crackers sort of like a choclate-
free s'more -- tastes like a bite of pumpkin pie with
graham cracker crust. Tater S'Mores anyone?

Subject: RE: BS: Rutmus
From: wysiwyg
Date: 25 Feb 07 - 10:08 PM

Sounds good!

Our frozen rutmus was going to be reheated tonight with buttered breadcrumbs, but instead it went into a thickish pancake batter with eggs, milk, Jiffy baking mix, milk, and parmesan cheese. Batter the consistency of.... sour cream I guess. Fried the pancakes in a deep layer of melted butter, in small size rounds making lacy, crisp edges; almost deep-fried edges. Served the evening's crockpotted pork BBQ over these for supper. Mmmmmm! Happy hubby!

~S~

Subject: RE: BS: Rutmus
From: Mingulay
Date: 26 Feb 07 - 06:51 PM

I love coming to Mudcat, if only for a good square meal lol.

Subject: RE: BS: Rutmus
From: Geoff the Duck
Date: 27 Feb 07 - 05:22 AM

Weren't Turnip and Potato Pattie little known friends in the Charlie Brown cartoons?
Quack!
GtD.

Subject: RE: BS: Rutmus
From: Den
Date: 27 Feb 07 - 08:33 AM

Open Mike, I think 'clove' is the word you're looking for. I like lemon potatoes myself. Cut a number of potatoes in half (the number will depend on the ammount of people you're feeding) and place in a broiler pan or roaster. Sprinkle liberally with olive oil. Add lemon juice to taste, six cloves of garlic chopped finely and roast till the spuds are tender.