Quote:
Originally Posted by Phillip Carr
The nice things about stews is the ability to add or subtract items and usually it’s still great.
It dawn on me tonight my mom always made our venison stews with carrots, potatoes, onions, and rutabagas.
I wonder if other family’s used rutabagas in their stews?
It was also traditional as a kid that my grandmother made mashed rutabagas with cream and butter. Kind of like mashed potatoes.
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Can’t say I’ve ever eaten a rutabaga or that I was aware of .
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
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