Foraginglondon's Blog

For all your foraging needs in London


Filed under: foraging — foraginglondon @ 16:04

Going to try and begin making these tonight.

Putting Up With The Turnbulls

Canadians and Americans use the term Rutabaga, while Australians use the word Swede, the Irish refer to them as Turnips, and the Scots call them Neeps (I think the Scots say it best).  Whatever you decide to call this root vegetable one thing is for sure it can be prepared in a variety of ways.

This recipe comes from Liana Krissoff’s book Canning For A New Generation.  Like so many of her preservation recipes, Liana takes a common ingredient and puts her unique spin on it showing us that canning is anything but ordinary.


  • 3 pounds rutabaga, peeled, quartered, and cut into 1/2 inch strips
  • 1/4 cup plus 1 teaspoon pure kosher salt (we required an additional 1/4 cup of salt to cover the rutabaga)
  • 1/4 cup strained fresh lemon juice (about 1 large lemon)
  • 4 teaspoons cumin seeds, toasted (I missed the toasted part)
  • 2 teaspoons paprika
  • 1/4 teaspoon ground…

View original post 467 more words


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s