...when a Swede (rutabaga) costs more than a pomegranate. It was quite the tiny Swede at that.
"So what do you do with them?", the cashier wanted to know. Being a person that devotes considerable time to writing about cookery, I should have had a more exciting answer than, "I boil and mash them." But that's the truth. I know you can roast them, and give them all sorts of fancy treatments from marmalade to applesauce-but I really just like them boiled and mashed.
Years ago, my mother made some sort of amazing casserole of Swede, lentils, broad beans, and breadcrumbs. The only seasoning I remember was a generous dose of Worcestershire sauce, but beyond that, I'm lost. She only made it once, and I suspect she didn't care for it, but I thought it was the most wonderful casserole I ever tasted. I've tried reproducing it, but haven't ever come close. Eventually I gave up, and returned to boiling and mashing my Swedes instead. I don't fancy-up the turnips or parsnips either. Boring, I know.
I did get a giggle looking at my grocery carriage as I prepared to pay-Swede, purple cabbage, sour cream, container of oats, beets, a tin of herring fillets in paprika sauce...I suppose I'm still feeling slightly unwell, as that's a pretty good snapshot of Ukrainian comfort food right there. Toss in some kasha, and rye bread and I'll turn into my Granny.
Anyone have brilliant uses for Swedes that they'd like to share?