Harriet wrote:Lynlee, good for you adding swedes - so nutritious - are they easy to find? Here we can hardly find rutabagas except in big health food stores and I've only used them in stews a couple times in my life, only as an adult. I remember when I took my livestock courses in the late 70s I learned that in Europe rutabagas were always for people, turnips for cattle; yet in the US for some reason it reversed and we LIKED the turnips, so made rutabagas cattle food! Who knows the why of it. Maybe, like onions, they taste different in different soils. And turnips have stuck with us here for generations until we forgot swedes, which were even abandoned as cattle food when tractors showed up and made other crops easier.
Harriet,,Turnips...I`have`never`warmed`too.
..I`take`it`swedes`are`rutabagas??
Larger`supermarkets`here`have`them...I`think`I'll`find`them`at`farmers`market.
I`used`just`use`them`in`slow`cooked`casseroles...
Now`I`just`cut`a`little`section`off`to`add`to`vegie`pot.`
A`little`goes`a`long`way`for`flavour.
Swede`has`no`salicylates`or`amines...
but`does`get`more`sulphur`the`longer`its`cooked`..I`need`watch`that.
When`I`was`doing`the`total`"failsafe`elimination`diet`I`found`I`had`my`limits
`on`sulphur`producing`food.(I`started`feel`ill,`in`danger`of`losing`appertite.
Seems`like`all`the`allowed`food/veg`were`high`in`that...except`green`beans.
So`I`went`back`to`low/moderate`salicylates.
I`baked`a`beetroot`the`other`day`and`it`was`delicious.
I`left`on`its`"tail"and`just`cut`at`the`stalk...
It`didn't`bleed`except`where`it`leant`against`the`chicken.
Forgot`to`start`cooking`cereals...It`will`be`"out`of`a`box"`today.