This root is known variously as a rutabaga, swede, swedish turnip or yellow turnip. I prefer rutabagas raw, but I also like them in lamb soup. Poached rutabagas:Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.Bring 1/2 liter water with 2 tsp salt to a
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