10 Comments

1. 

   Jimmy on April 24, 2008 at 12:45 pm

   Hmm…looks kinda tasty cooked up on the plate. Do you cook them just like potatoes? I think I’ll give them a shot.

2. 

   Jexxer on April 24, 2008 at 8:28 pm

   They are also called Swedish Turnips, if you have trouble finding them in your local market or grocery store.

3. 

   manny on April 25, 2008 at 3:57 am

   yum, that looks good

4. 

   Martin on April 26, 2008 at 2:15 pm

   absolute perfection.

5. 

   Mark McManus on April 28, 2008 at 10:33 pm

   Yes, just like potatoes Jimmy.
   Mark

6. 

   Galen Rutledge on July 17, 2008 at 6:34 am

   These are great, and are a good and inexpensive way to get your daily testosterone-boosting serving of brassicas.

   Beware though, like all brassica vegetables, there is a tendency for gassiness and abdominal bloating to occur while digesting the thing.

   The solution for this is to eat it with fennel, or to sprinkle crushed fresh fennel seed over the vegetable before eating. I do both.

   I understand that increasing digestive juices also helps decrease gassiness, and lemon juice helps with that, aparrently increasing digestive juice production.

   My favorite meal including the swede is as follows:

   I cut up a peeled swede/rutabaga and put it in a covered dish with a little water, and microwave it for about 5 minutes. Then I serve it with a little lemon juice and crushed fennel seed, and a quartered fennel bulb cooked the same way.

   I usually add a slab of lightly pan fried kangaroo steak, and put it with some unsweetened tomato sauce.

   You can add a little salt and butter to the vegetables for flavour if you like, but the lemon juice counteracts the need for salt. Kangaroo is very low in fat so I figure I can afford to add a little butter to my vegetables.

   In any case, the natural flavours of these vegetables is marvellous.

   I make this meal in about 10 minutes. It is fantastic nutritionally, costs very little, and tastes wonderful.

   And yes, no gas 😉

7. 

   Galen Rutledge on July 17, 2008 at 6:36 am

   By the way, I don’t eat a whole rutabaga and quartered fennel bulb in a single sitting! The vegetables made this way are good to feed a couple of people, or for a couple of meals.

8. 

   Galen Rutledge on July 17, 2008 at 6:41 am

   It just occurred to me, I may try these ingredients sliced thin and folded into an eggwhite omlet – next time instead of reheating them. That would be awesome.

   I shut up now.

9. 

   sam.d on October 27, 2008 at 7:26 am

   thanks mark ill try these

10. 

    WHO AM I on January 31, 2009 at 2:41 pm

    Tried these today for the first time, add a bit of salt and vineger and they taste great as I’m on a carb day I’ll definatly have alot more later.

    Cheers Mark