The lowly rutabaga, or swede. It’s tougher than a turnip and a bit bitter. But it keeps for a long time, and while I don’t typically serve just roasted rutabaga, it’s an amazing addition to a medley of roasted vegetables.
It requires a bit of peeling — I take off not just the skin but also the fibrous layer just beneath it
@mxjohnson Mashed rutabagas (a/k/a neeps) are very tasty too and easy to make in an Instant Pot: https://foreignfork.com/instant-pot-rutabaga-mash/
@mxjohnson
Wouldn’t want to be without our Instant Pot and use it to prepare a wide range of foods quickly and easily including rice, dal, soups, stews, steel cut oatmeal, chile verde, risotto, dried beans and chickpeas, congee, mashed potatoes, yogurt, green beans, stock…
If you like Chinese cuisine: https://thewoksoflife.com/?s=Instant+Pot
@CloseReach I’m not a fan, unless they’re all fancified and fortified. I had some in Scotland a year ago and I’d bet it was half rutabaga, half cream butter sherry and black currant jam. Delicious!
I think I’m getting rid of my instant pot but not sure yet. So often I still dick around with the finished product, and space is at a premium in my kitchen. What do you use yours for, besides mashed neeps?