Sunday, February 18, 2007

Rutabaga Teaser

I realized that my earlier post about the rutabaga was vague and incomplete. What I meant to say was that I’d never had rutabaga until this January and that it turns a nice orange when cooked, magically deepening, and its taste is a wondrous combination of earthy potato, sweet carrot, and the slightest wacked edge of turnip. Rutabaga soup is perfect on a darkened winter’s eve – with barley, garlic, onions, a fine assortment of other root vegetables, and whatever else is starting to sprout in the refrigerator.

The locomotive of Trevithick , 1804

Steam is the common thread between trains and soup.