“Rutabagas and Turnips and the Like -What To Do?” from Veena Haasl-Blilie, M.A. Certified Ayurvedic Practitioner
“Rutabagas and Turnips and the Like -What To Do?” from Veena Haasl-Blilie, M.A. Certified Ayurvedic Practitioner
First, with a freshly sharpened knife cut of the thick top and bottom.
Second, IF they are young, fresh, organic rutas, scrub the skin with a veggie cleaner brush. *If they are older, tougher, peeling seems necessary.
Third, chop into chunks.
Fourth, put them in water and boil for about 7 minutes–it really depends on the size of chunks and your stove top. Cook until quite soft if you plan to mash them.
Fifth, mash ’em.
Sixth, add some ghee or butter from grass-fed cows.
Seventh, mash them.
Eighth, spice! Spices make food taste delicious AND they help us digest the food. For rutas, I like to use “Saumya Ayurveda Vata Savory Churna.” Delicious. Add some good quality salt. Other spice ideas would be the Mediterranean type blends, any herbs you may have dried from your farm share of farmer’s market trips. The possibilities are endless. Rutabagas are, what I call, a sassy turnip, meaning they have that turnip taste, but they pack quite a bit more wallop of said taste.
Sit down, enjoy a nice, warm, mushy, moist vata soothing vegetable adventure.