Recently tried something I've been curious about since I was a kid seeing them at the store. I'm not really sure what they're called in english though. We call them rättika, essentially just very large radishes, like an entire forearm. Maybe it's daikon? Or that might just be some particular asian variety. Quite unclear. Translate just says black radish, which is obviously wrong.
Really good in a veggie stew actually. Not as sharp tasting as the small radishes raw.
>>628Rutabagas are much more rough than a potato raw, slightly different texture when cooked. Not really like carrot but closer to that than potato.
>>888I haven't had much luck roasting them, they're much better suited for stews and soups in my experience. Or just steamed plain with some herb salt.
>>889>cabbage makes tummy hurtHave you tried sauerkraut? The real fermented stuff, not just pickled. IIRC there's sugars in cabbage your gut can't break down which can lead to gas and discomfort, fermenting it breaks those down.
>>236I especially like slightly steamed pointed cabbage with noodles, it's not as thick and rough as regular cabbage so the strips can be spun onto the fork with the noodles. Usually smaller heads as well, easier to make use of the whole thing before going bad.
>>665I suspect that lots of the dislike for them is because people don't know how to cook them properly. Just boiling them with a lid or not makes a huge difference, if you keep a lid on they get much more bitter. It's really good to roast them together with diced beetroot.
>>330Garlic is delicious. The time I tried roasting a bulb of garlic (you cut off the top, slather in olive oil, put in oven about half an hour) I devoured the entire thing in one evening by spreading on top of buttered toast. The garlic cloves turn completely soft and spreadable. Haven't roasted one since because I can't trust myself not to do it
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