Rutabagas, Turnips, and Jicama!

Sonora!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  HELLO! Where have you been all my life!? Geesh!

HEY girl...hope you are well. I have been wallowing in my moodiness, is all. I've decided to try and not think about it!

Rutabaga Puree (from Veganomicon) Serves "4-6" Time: 30 minutes Rutabaga is the unsung hero of the root vegetable world, unless you live in Sweden (then you're probably like, "Enough with the rutabaga already!"). Fortunately, we're in NYC where the rutabaga is always a nice surprise. They taste like a slightly sweeter turnip, and in this recipe rutabaga is pureed with a little coconut milk, lime juice, and just a tiny hint of agave, for a Thai twist. Also, try our variation for cilantro-pureed rutabaga. It would go wonderfully with the Tamarind Lentils (page 123). TIP: Since you use very little coconut milk for this, make sure to cook some other recipe that calls for a full can. Most recipes won't miss the 1/4 cup (you can just add 1/4 cup of water to make up for it). Turnips work well with this recipe, too! 2 1/2 pounds rutabaga, peeled, cut into 3/4-inch chunks 2 tablespoons fresh lime juice 1/4 cup coconut milk 2 teaspoons agave syrup 1/2 teaspoon salt PLACE the rutabaga in a medium-size lidded saucepan and cover with water. Put on the lid and bring to a boil. Once the water is boiling, lower the heat to a simmer and cook for about 20 minutes, until the rutabaga is tender. Drain and transfer to a food processor. Add the remaining ingredients and puree until smooth. Serve immediately, while still warm. Variation - Cilantro-pureed rutabaga: Add 2 loosely packed cups of chopped fresh cilantro to the food processor and blend until the rutabaga is bright green.

Sonora: How does this taste..... the "turnip" taste mix with the coconut milk.. sounds uncomforting! Crista: You need to come down here so we can fatten you up! Greens are great with cornbread.. You are missing out! -Bud

Bud I frequent a Thai restaurant for a dish called Gang Daeng.  It has a red curry coconut sauce. I just learned yesterday that there was rutabagas in it. I absolutely LOVE this dish. My favorite part about it is the coconut and the rutabagas. I just didn't know what they were until now.  I thought it was potatoes! I order mine 'veggie' style with various complimenting veggies and tofu. It is so, so, so, so good!  You seem like a man with an adventurous palate. I'm pretty sure you would enjoy this recipe. I'm thinking about trying it myself!

haha you gotta love the south! I love to eat with family on sundays...dear lord we make some damn good food...terrible for you...but so so so good

BUD!! Where can I get jicama...I really don't think its at a grocery store near me since I worked in one for over a year lol

I got some at WallyWerld believe it or not. They have a really nice selection. If you can't find it there, try a farmers' market. -Bud

u r my hero? I love reading your veggie experiments! Turnips & rutabagas are hard, usually I end up either putting them in a light version of cheesy sauce, or stew. I have just got a recipe to roast them - with onions, and has a maple syrup/balsamic coating! I'll let you know. Jicama...wow, a dessert?  hmmmmm.  I only eat those in matchsticks and seasoned salt. They carry pretty well!

Neecee: It doesn't taste sweet to you? It's like an apple! -Bud