I decided to try making rutabaga noodles to go with my leftover Korean BBQ pork, instead of having rice. I pulled some rutabagas from the garden. What is left is mostly stems. Here they are all pealed.
I put them through the spiralizer.
I looked at a variety of recipes. Some called for sautéing the noodles and some boiled them. The one I chose sauteed for 5 minutes and then steamed them for 8 minutes. I used chicken broth instead of water and added some toasted sesame oil to the olive oil for some flavor. Here it is in the pan before cooking.
Here they are all cooked up. They didn’t taste that great at this point.
But then I put some soy sauce and then the warmed pork on top. And it was really good.
So that is a good use for rutabagas.
Here are the obligatory Ryeleigh images. Here she is with a new-to-her ball.
And here she is later sleeping on the couch next to me while I knit.
Never thought of doing this!
I had read about it in the New Yorker a couple of years ago. This is why I planted rutabagas. They definitely grow well here so it is nice to have a good use for them.
They are a staple in my winter CSA, and we love them.
So what do you like to do with them?
I love them roasted, or steamed and mashed with potatoes and cabbage.They usually end up in chunks in my soups too. They have less carbs than potatoes, but add flavor and bulk to a comfort soup or stew. I guess I’m going to have to get my spiral attachment out! Yum!
Thanks. I have a Winter Vegetable Soup recipe I was going to try and use rutabagas instead of turnips.
They would be perfect!!! Happy cooking!
I got a big chuckle out of the little video of Ryeleigh and her little ball! SO cute!!
Thanks. She loves her toys.