Monday, December 7, 2009



I'm not bragging or anything, but these beauties are, well, beautiful!! Napa cabbage and rutabegas at their best. I made stir fry with some of the cabbage, saved some for slaw and 'Put By' the rest in the freezer after blanching them. They will be used later in soups. The rutabegas I will use throughout the winter with carrots and/or potatoes as a 'Rutabega Bake'. The rest I will cube, blanch, freeze. I have made some really delicious 'bakes' by boiling potatoes with rutabegas, drain, mash with butter, herbs,sour cream, sprinkled with fresh parmesan and baked in oven til toasty:)

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