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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 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]
Vigna lanceolata (bush carrot or bush potato) Cassava tuberous roots. Tuberous root. Amorphophallus galbra (yellow lily yam) Conopodium majus (pignut or earthnut) Dioscorea spp. (yams, ube) Dioscorea polystachya (nagaimo, Chinese yam, Korean yam, mountain yam, white ñame) Hornstedtia scottiana (native ginger) Ipomoea batatas (sweet potato)
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Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood . At the annual Food and Fun chef's competition (held since 2004), competitors create innovative dishes with fresh ingredients produced in Iceland.
The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, [4] is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today ...