Comments on: Here Today

By: Esther

Esther — Sat, 11 Jun 2011 03:51:56 +0000

I am searching for a recipe for rutabaga ice cream. Can you help me?

By: FoodieView Blog » Recipe Roundup: Greeting Fall with Root Veggies and Pumkpkin Recipes

Mon, 29 Sep 2008 21:42:45 +0000

[...] using rutabaga that really caught my eye was Jenny of Straight From The Farm’s very unique herbed rutabaga couscous salad. I loved the gorgeous aromatic way she prepared the dish using bacon and cheese for more texture [...]

By: De in D.C.

De in D.C. — Mon, 05 May 2008 02:54:47 +0000

I took your idea and made a variation on it tonight. To the rutabaga, I added about 1/3 cup sautéed red onion and 2 cloves garlic. Dressing was red wine vinegar, lemon juice, olive oil, bit of spicy mustard, honey, salt, pepper, and then basil, oregano, cilantro and thyme (which were all fresh from my garden).

I mixed the veg. and couscous together with some oil to keep it from getting sticky an dlet it cool off. Then tossed in the dressing and a couple handfuls of toasted pine nuts and let it chill. I finished off with more roughly chopped cilantro. Yum. I didn’t think about cheese at the time, but that would have been a good addition. We did eat it with brie and crackers though

Thanks for the awesome idea!

By: Jennie

Jennie — Tue, 01 Apr 2008 11:54:31 +0000

Andrea – You really should try the Israeli couscous sometime. The biggest problem though is locating some…I get mine from a specialty market in Philadelphia. Would be worth ordering in bulk though online if need be.

By: Andrea

Andrea — Tue, 01 Apr 2008 02:54:45 +0000

That looks fabulous! I’ve never tried Israeli couscous, at least not that I can remember, but this has really tempted me! Thanks for sharing with us for Grow Your Own!

By: Jennie

Jennie — Tue, 25 Mar 2008 01:09:13 +0000

VegeYum – So glad to be of help! It’s great to see how excited you are and can’t wait to hear/read about what you do with the humble rutabaga/swede.

By: VegeYum

VegeYum — Mon, 24 Mar 2008 21:26:54 +0000

I am loving your series on this vegetable. Here it is used mainly in soups and not for much else. You have inspired me to really work with it over winter. Even yesterday, before I saw your post, I was looking at recipes on the net. Thank you!