Christmas is over, the goose gave up its fat. Please to note the crater where the old man sat.
A tradition we picked up in England is to have goose for Christmas, and save the turkey for Thanksgiving. For 2012, we decided to BBQ the goose, once I’d cleared the 4″ of snow from the deck. It was an epic effort, worthy of a saga.
This is not that saga.
This is a side quest. Specifically, it’s the story of a potato/turnip rutabaga mash that MJ made as a side dish, based on a recipe from a long-dead relative from Iowa. Essentially, it calls for a medium turnip rutabaga and a couple of potatoes, cubed, boiled, and mashed, then thinned with giblet broth. As it turned out, MJ got a little enthusiastic with the thinning and the result was more like an applesauce texture than a mash. It was very good, if a little earthy. Added a peasant touch to the white tablecloth and cut crystal.
Of course there were leftovers, and of course they ended up in the next day’s breakfast.
Setup: 1/3 cup oatmeal, 1 cup chicken broth, 1/3 cup mash, salt. Dump everything in, bring to a boil, reduce to a simmer, and go exercise for ten minutes.
Results: Not bad. If you like turnip rutabaga, you’ll like this. I’ll certainly keep this in mind for when our crop matures next Fall.
Update: How embarrassing.
RUTABAGA
A turnip/cabbage cross
TURNIP
Turnips are much cleaner
Tags: breakfast, oatmeal, oatmeal and rutabaga, recipe, rutabaga, turnip
January 2, 2013 at Wed, 02 Jan 2013 12:35:22 +0000 |
As a kid, I would have thought such a post was just more proof of adult insanity. As an adult with a taste for root crops, it sounds pretty good.
January 2, 2013 at Wed, 02 Jan 2013 12:57:51 +0000 |
MJ has taken that RB&P recipe and made little Uncroquettes in her tiny-cupcake pan. Walnut-sized lump of mash, with a chunk of bacon on top. Bake until brown. Pretty good. Maybe more potato and less rutabaga. Could be used as tappas.