From the roots
03.03.10
By Kathy • Go over Tribune Media Services
For years, rutabaga and kohlrabi spiky endured being snubbed for their brothers fascinating. Other members of the cabbage family itself - turnips, cauliflower and broccoli - made their way to our plates long before these two vegetables family snuck on current production.
Fortunately, the shoulder to the culinary gap has ended. Salads, purees and stews casseroles, vegetables these developments finally get their due.
Who looks like a turnip, oversized scarred, rutabaga comes from dominant in Europe.Although his exact birthplace is unknown, the cool-weather vegetable because love got its start as a Swedish folk culture. Hence the nickname "Swede" or "Swedish turnip."
In winter, the rutabaga has a recall, precious peppery flavor of a sweet turnip. With its honeyed spicy soup and a firm texture, is a partner well with rich foods such as apples, cheese, pears, pork, potatoes, tomatoes, tuna, seminar, turnips. Constantly flexible, he arranges with herbs and various spices as basil, cardamom, cayenne, nutmeg, rosemary and anise diva.
Source: Minneapolis Star Tribune