Oh, rutabaga. That may be my new cuss word. Not that I have
ill feelings toward rutabaga, it’s just fun to say. And we are acquainted now
that the Fine Finnish Foods Rutabaga Casserole has been tackled.
The peeling of the thing was fun, as in hard and round
and like peeling a bowling ball. The small balls used in real bowling with
narrow pins, not the monster big balls that could take out Stonehenge. The knife nearly broke during the slicing.
 |
The mashing was hard,
but the eating was good. |
The recipe said to slice and cook until soft and then mash. The slices
boiled. And boiled. Twice the water had to be replenished. The slices were cut
smaller in hope of faster attainment of “soft.” After an hour of boiling, it
was still not soft enough to mash, but I was done with waiting. Maybe the
slices needed to be cut thinner than the quarter- to half-inch I cut, but I can’t
imagine getting thinner slices off the bowling ball. And maybe there is a faster
way of cooking it, but none was specified, so boiling was the first method that
came to mind.
A knife was called upon again when the plastic masher wouldn’t
mash and a metal serving fork wasn’t much better. Some ended up properly mashed, some
was not quite. It was mixed with the other ingredients and put into the casserole
and baked for 30 minutes. It was lumpy goodness, and the flavor was like mild
turnip, which was nice because I love turnip. It worked well with a side of mac and cheese. And now lunch
for tomorrow is set. And probably the next week. If I ever come into possession of a rutabaga again, the Rutabaga
Casserole will be a go.
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