Rutabaga-Sweet Potato Hash


| 2/11/2013 11:05:54 AM


Tags: rutabaga, sweet potato, hash, Chuck Mallory, country cooking, vegetables, cooking, food, chuckmall, recipe, roasting, Chuck Mallory,

When I first heard the lyrics, I thought it was an old folk song, maybe written by Woody Guthrie...

He put gold in the ground; 
He turned the water into wine... 

But no, it was the voice of Mary Kay Place, best known as appearing as Meg in the movie The Big Chill and for her lively role as Loretta Haggers on the old TV show Mary Hartman, Mary Hartman  

To our American ancestors, root vegetables surely did seem like "gold from the ground" in winter. When the weather was fiercely cold, animals too scarce to kill for food, and purchasable supplies running low, a family always could rely on their winter store of root vegetables.

Rutabagas in waiting  

Rutabagas: ugly now, pretty later

Rutabaga is one of them. I’m surprised at the number of people who have never tasted a rutabaga, think it’s a "large turnip" or think it’s bitter. The yellow flesh has a delicate lightness, reminiscent of artichoke, perhaps a faint hint of turnip. It is a firmer vegetable than many, and requires longer cooking if you want your vegetables spoon-soft. But it can still be fully cooked and have a bit of nice crunch. 

nebraska dave
2/16/2013 1:12:19 AM

Chuck, interesting combination. Not too many people I know have tasted many root crops outside of carrots, potatoes, and radishes. Kohlrabi, parsnip, rutabaga are all foreign to them. I like a soup that throws all those root vegetables together with cabbage. Not a lot of seasoning has to be added. Have a great hash day.





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