+
General Discussion

Rutabagas -- educate me, please.

CindyJ | Jan 22, 200906:56 AM     79

I've seen these waxy-looking globes in the supermarket, but I never really thought twice about them. To me, they've always been among the produce items I always ignore." (Other items in that category include celery root and kohlrabi.) But recently, on the menu of a local restaurant, I noticed "Triple seared black angus beef with wild mushrooms and Madagascar vanilla bean-rutabaga puree" and that sparked my curiosity.

Just what IS rutabaga? Is it worth trying? Have I been missing out on something good? If I were so inclined, how would I make Madagascar vanilla bean rutabaga puree? And, besides beef, what food would you serve it with?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.