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Rutabaga is the major ingredient in the popular Christmas dish lanttulaatikko (rutabaga casserole), one of the three main casseroles served during Finnish Christmas, alongside the potato and carrot casseroles. Uncooked and thinly julienned rutabaga is often served as a side dish salad in school and workplace lunches.
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If you like potatoes, then you'll love rutabagas. For premium support please call: 800-290-4726 more ways to reach us
The skin is shriveled and there are dark spots: The skin of a potato should be tight and uniformly even in color. If your potato looks all wrinkly—and there are black spots or bruises on it ...
The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes. It is also traditionally served with akevitt. [4] In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. [5] Originally, smalahove was typically eaten by the poor. [6]
Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like spinach or chard, which is a member of the same subspecies. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy, and flavourful. The roots are prepared boiled like potato for serving mashed, diced, or in sweet curries.
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Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an imu, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. [7] Breadfruit can also be made into poi (i.e. poi ʻulu), Hawaiians however consider this inferior in taste to that of the taro. [8]