When I was growing up we always had a winter garden of all kinds of greens and root vegetables, including turnips and rutabagas.
In cold weather my mother would make rutabaga rice soup that I now associate with life on the farm, warm fires and being happy. Other than my family members, no one I know has ever heard of this soup. If you like rutabagas, give it a try. Even if you aren’t sure if you like rutabagas, give it a try. You might surprise yourself. Recipe below is easy. This is one of the recipes that you will love or hate, no middle ground. It is delicate and simple – a great dish for winter days.
• 2 ½ -3 pounds rutabagas
• 1 teaspoon salt
• 1 T sugar
• 1 cup uncooked rice
• 14.5 oz. can of either vegetable or chicken broth
Peel rutabagas and cut into chunks. Wash and put into large cooking pot. Cover with water plus two inches. Cook until tender, this could take an hour depending on how fresh the rutabagas are.
Take the rutabagas out of the water and add the cooked rice. Chop Rutabaga in small pieces and return to the pot. If you need more broth add vegetable or chicken broth. Heat through and serve.
This is one of the recipes that you will love or hate, no middle ground. It is delicate and simple – a great dish for winter days
Interesting tidbit: In my Rutabaga research, I found a B&B in Wisconsin named Rembrandt & Rutabagas – and it is on her family farm. She calls her interesting women friends rutabagas.
Melissa, great chef from the UP sent me some Rutabaga Pasty recipes – rhymes with nasty. Folks in the UP (Upper Peninsula) like rutabagas.
Recipe from Innkeeper at Big Mill Bed and Breakfast 252-792-8787