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The ULTIMATE Geek Chic Wedding

Bridal Musings Wedding Blog

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Minestrone with fish & root fall vegetables ½ cup extra virgin olive oil 8 cloves garlic, lightly crushed 4 dried chilis 2 cups leeks (white only) 2 cups cipollini onion 2 bay leaves 5 sprigs thyme 2 quarts canned plum tomatoes 2 quarts water 2 cups rutabaga 2 cups parsnip 2 cups butternut squash 2 cups celery root 2 cups new potatoes 8 oz left-over dried pasta one short and one long 8 ounces monkfish if you don’t have monkfish, any firm white fish can be a substitution, such as striped…

The rutabaga, swede (from Swedish turnip) or turnip is a root vegetable that originated as a cross between the cabbage and the turnip. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.

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da Etsy

Turnip Parsnip Rutabaga Root Vegetable Food Botanical Lithograph Illustration For Your Vintage Kitchen 173

Turnip Parsnip Rutabaga Root Vegetable Food Botanical Lithograph Illustration For Your Vintage Kitchen 173

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da Martha Stewart

Turnip and Rutabaga Recipes

In Season: The peak season for turnips and rutabagas begins in October and lasts through the winter. These root vegetables are available year-round in many markets.What to Look For: In the garden, grocery store, or farmers' market, choose firm, unwrinkled vegetables with root and stem ends intact. Avoid those with soft spots.How to Store: When you get your selections home, cut any green tops down; wrap the vegetables in and airtight bag and store them in the coldest part of the…

Yum! I can vouch for this recipe: great comfort food for autumn and winter. > Guinness Irish Stew in a Puff Pastry

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