I am on a first name basis with my vegetables now. Well, perhaps it is a surname. But it is THIS baby's first name, as in Gilfeather Turnip. Actually it is a rutabaga. Why quibble?
Gilfeather, ready for his close-up.
The turnip/rutabaga in question was bestowed upon me by the besotted. I was told it was THE BEST rutabega, the finest in the land. That is not saying much, I'm just saying.
Turnips, rutabagas, whatever, they are not all that exciting. I knew nothing about the revered Gilfeather so I humbly accepted the gift and went forth to prepare it for consumption. Mashed, grated, yeah yeah yeah. I'm thinking fried, DEEP fried. Root vegetables taste pretty damned good deep fried and I had a hankering.
I cut Gilfeather fairly thin so he would fry quickly and have a lot of fried surface area. It did indeed fry up quickly. It was golden within 5 minutes and crispy brown within eight.
Ok YUM! It tasted great! A tiny bit sweet, a tiny bit weird, just like most turnips/rutabagas. If you have tried them you know that indescribable earthy tangy flavor. I liked Gilfeather. I can't say I could pick it out in a blind taste test but it was definitely everything a rutabaga should be, and that is not too bad!
I served these with a quick dipping sauce made from mixing sour cream and mango chutney. The creamy curry flavor worked well with the fried rutabaga.
I like that this recipe is so simple - and yet there are so many different variations you could use in the way of dipping sauce. Sour cream and mango chutney sounds yummy. I still make the chick pea patties featured in a much earlier blog, and this sauce would be perfect with it!