Rutabagas are terrific! Great suggestion. Another woebegone vegetable that I adore - parsnips. There’s a recipe I love from Molly Stevens’ cookbook, “All About Braising,” for chicken and parsnips braised in hard cider. This winter, I also boiled and mashed a mix of Yukon Gold potatoes and parsnips with roasted garlic.

Laura Giovanelli on 04/17/2008 (1:04 pm)

Glad you;re doing this. I discovered it today for the first time.

Let me give a shout out for rutabagas as well. Peel them and cut into cubes, then braise in chicken stock. When soft mash them like potatoes. This is the way my mother taught me to cook them and I will forever be indebted. to her.

Radio Smuggles on 04/03/2008 (7:12 pm)