Anyone notice anything different? Yes, a recipe page! I recently went to use one of my own recipes and realized I should have a recipe index. You can also put a title of a recipe or even just an ingredient into the Search box, and it will bring up all the recipes with that ingredient in it.
I also went to print out the recipe, and to be honest, I don’t know how to help you further there. I just select the text I want (which includes the pictures), copy and paste it onto a Word document, then delete the pictures, then print. Until I learn about some other way, I hope this will work for you, too.
I appreciate your patience. 🙂
What to do with a rutabaga? A rutabaga is also called a yellow turnip. I bought one last week from a farmer’s market, hence no wax coating! I had never seen one like that, lol! But since it had no protection, it started to feel a little soft by the end of the week so I had to think of something.
I’m most familiar with it in soup. I smile just thinking about it. We go to my in-laws’ house every Christmas Eve, and it’s traditional there to have turnip soup before the full dinner is served. Because Christmas Eve throughout our family’s history has meant my husband’s 90-something-year-old grandmother playing Christmas carols on the piano. One of the “boys” (they’re in their 50s) dons the very same Santa Claus costume that their grandfather used to wear. And somebody’s baby always cries when they hear Santa’s booming voice. 🙂
So that’s why I smile when I think of turnip soup.
A rutabaga (yellow turnip) is a root vegetable that originated as a cross between the cabbage and the turnip. They are part of the brassica, or cabbage family. They may help remove potential cancer-causing agents from the body, thus possibly preventing some types of cancer, reports the Linus Pauling Institute. They’re a great source of fiber, potassium, magnesium, and Vitamin C. And with a good, sharp knife, they’re easy to peel. So don’t be afraid of those big waxy things you see in the store!
Rutabagas are so flavorful that they easily make their own broth. I looked around for what else to add and found other root vegetables – onions, carrots, and parsnips. Then I added a few simple ingredients to make it a one-dish meal. This dish is vegan, gluten free, and very light.
Maybe you can make your own memories with it. 🙂
Makes 2 large dinner servings
Extra virgin olive oil to saute in
1 medium onion, chopped
2 ribs celery, sliced
1-2 cloves garlic, minced
3 carrots, peeled, quartered and sliced
1 6-8″ diameter rutabaga, peeled and diced
Water or vegetable broth to cover
Salt and pepper to taste
2 parsnips, peeled,quartered and sliced
1/2 brick extra firm tofu
1-2 cups cooked brown rice
1 T chopped fresh parsley (or 1 t dried)
1. Cut 1/2 brick tofu into 4 planks. Place them side-by-side about 1/2″ apart on a clean dishtowel. Fold the towel over them and press gently to squeeze out some of the water. Remove tofu planks to a cutting board and cut into small cubes. Set aside.
2. Saute onion, garlic and celery in a little oil in the bottom of a heavy-bottomed 4-quart saucepan 5-10 minutes.
3. Add carrots, rutabaga and water or broth to cover. Add salt and pepper to taste. Bring to a boil. Simmer until vegetables are almost tender.
4. Add parsnips, tofu and parsley. Continue to simmer until parsnips are tender. This only takes a few minutes. Adjust seasonings.
5. Either stir about 1 cup cooked brown rice into the pot or serve a scoop of it alongside the soup ladled into each bowl.