A Simple Cooking Tip for Swede / Rutabaga !
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- Опубліковано 27 сер 2024
- A simple cooking tip for prepping and cooking swede in double quick time ! no fuss, no hard work ! start to finish in 15 mins !
Dubakupado Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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Ive been arm-wrestling these babys all my life,toying with the idea of using a hatchet,a skilsaw,or explosives ! Thanks Dave!
Thanks, I think I'll give this a try as I am try out new vegetable that I've never cooked before. Part of my plant-base diet.
I was thinking of getting a very large knife to cut through these things!...you have saved me one hell of a job!!! Thanks!!
Thank you so much! I am unable to cut the Swede/ Rutabaga! Now I can have this delightful veggie whenever I wish!
Great tip and your advice works a treat!
I am so glad I found this video. Peeling swedes is a nightmare. Going to try this later today.
Just throw it in the micro, press Rutabaga and 15 minutes later, yum 😋. I’m a gonna try a rutabaga🥔. I just happen to have one, bought it yesterday. Looks good.
What a revelation 👍😀 just tried it and wow! You sir will forevermore be in my memory. Thank you and keep up the good work fella 👌🏻
Thank you so much, I"ve been wrestling these for years! This video is wonderful
Youre very welcome Joan , it sure makes life easy ;-)
never would have thought! thanks
In the USA - not a good idea to put in m/wave they dip it in wax so has a longer selling period - peel with a peeler then microwave or just boil it
I am sooooo glad to have found this tip! I have arthritis and this will make the job of cooking this for American Thanksgiving next week so much more pleasant!
Hi Gale so happy to help , please try this it is so easy , just be careful when it comes out its ultra hot .
Excellent tip! Thanks Dave and to your pal and his good lady wife! SWEDES, buggers they are to handle when you have arthritic hands! XXX
Brilliant tip! thanks I'm going to give that a go
Thank you! For years my mom fought to peel and chop it. She discovered the microwave tip only the last few years she cooked holiday dinners. She has passed away now and this is my first year trying myself. I knew there was a microwave tip...but I didn't realize it was that easy. I think she just used the microwave to soften it a bit so it would cut easier and still boiled it lol.
OMGosh!! Thank you Dave so very much!! I always hesitate to buy rutabagas as I hate peeling & chopping them. I bought a bag of them this morning & can hardly wait to use your method to cook them!!! You are a life saver!! Actually, can't wait, am so excited I'm gonna cook 1 right now!!
Great video and a much easier way that peeling and cutting up a swede. Tried it today, took 15minutes in the microwave like you said and was cooked perfectly. Thanks for the video 😀
+goodguy youre very welcome , takes all the work out of peeling and slicing that beast of a vegetable.thanks for your feedback.
My poor disabled body has been craving swede for long, long time! thank you for sharing this, I never thought I would get to this stage in my life, where I am really over the moon at being able to cook a swede!..just subscribed to you, bless you!.
Excellent !
thanks for sharing this quicker way of cooking the rutebaga
One chop, no peeling, little washing up to do, cook, scoop, eat and use the scooped out swede as a temporary helmet for the cat.
Thanks for that idea. I tried it last night and it was easy, not soggy like boiling it. And cutting up a raw ruderbagy can be dicey, so to speak. On the negative side, I had trouble getting as much out as when I peel it. So today I peeled one, it's actually not hard. Then microwaved it and when it was soft, cut it up. I noticed it cooked to softness on the bottom first. So I ate that now. I'm saving some in the fridge for tomorrow and soften it up when I reheat. I'm the only one in the house who really likes these so I can experiment and test it on a willing subject.
glad you like it and are experimenting with it too .
A bit of sea salt and freshly ground pepper on rutabaga mashed in a tbsp. Of butter is just fantastic!
Must say Swede is one of my favorite veg, will try this method, although not sure about it?
Don't microwave it on low temp. You really have to turnip the heat.
LOL you sure do DM ;-)
BallsDeep in ButtHurt 👏👏👏👏👏👏👍😂😂
Brilliant Dave! I'm gonna go cook mine now & will pass this tip on to my eighty year old mother who struggles to peel & chop swede every week.
thanks yvonne it really takes the work out of it .
Daves Tiny Kitchen h
Ive been brought up doing this which my naan did oh it must be 50 years ago when i saw my mam doing it ❤
Great tip !!!
Thank you for taking us through this process; now, I’m ready to give it a try.
I have used this method for decades. Take the whole swede and simply poke it all over with a sharp pointed knife. Set it on a folded up kitchen paper towel and microwave it as you did. Take it out of the microwave and wrap in aluminium foil and leave for a good 10 minutes or longer. This allows the molecules to stop bouncing around and the juices to calm down. Then unwrap and using a knife trim off the outer skin. Far easier than what you are doing as you don't need to cut anything with a knife to begin with which risks life and limb. Have used method, as mentioned for as long as I can remember. Cheers
I've never had them other than in a stew. I learned something
No Hippie BBQ & Cooking oh yes , mashed up with butter a little salt and pepper very yum !!
oh your still here lol!!! thank goodness cos i just bought another swede and i'd forgotten what to do ... i hoped you would still be here ... bless you!!!
Love you video your personality just what I wanted to hear Thankyou. Love n light from England Peace out
Very useful tip. Greetings from Orlando. Thanks.
thanks and youre most welcome Robin.
Took me 15 mins today to peel and chop a swede for dinner and my fingers hurt so much as I have arthritis in some of them. Thank you so much for this. We will be eating Swede a lot more now its so much easier this way. Thanks.
+Sue Boo you're most welcome Sue, its so much easier and because its not boiled i think the flavor is bigger too.
That was awesome brother thank you 😊
Thanks Dave... I will be trying this as the peeling and the chopping up to boil it has always put me off but now I'm older, almost 60, my hands have started to ache with the beginnings of arthritis but I love neeps as we call them up here in Aberdeenshire. Haggis neeps n tatties with mince poured over the haggis n tatties, lovely on a cold winter's night cos haggis is not just for burns supper these days. Again thanks Dave xxx
Gosh, I love your humour.
You are fantastic! From Over The Pond!
I love swedes.!
we love swedes .
Just found your video - wow! I’ve tried it in the microwave but I didn’t cut the top or use cocktail sticks! 👍🏻
Not only can I gobble beautiful swede but I’ve got a use for hundreds of cocktail sticks I seem to have bought over the years!
Some turnips I buy are fine and I cook them in boiling water for 20 minutes. But occasionally I get a real humdinger and its like a rock. Spent an hour trying to cook one last week, can't believe you cooked it so quick. I have to try that! Tfs.
Thanks Dave I've never seen this before its great.!!
Nice one.
Hey Dave, I am going to try nuking my rutabaga right now !
I had it in for 25 minutes and only bottom half cooked SOOOOOO I guess my 700 watt microwave can't do a whole turnip HOWEVER it will do a half turnip so that works for me !
Thanks for the wonderful tip !
Thanks for learning me something.
Always thought a Rutabaga was a type of car.
Not sure about this. Our rutabagas always came with wax about a foot deep surrounding the entire thing. Don't know if they still come that way in the US (Southern) or not.
I'm thinking the same thing. I'm in Ontario, Canada and here they are also covered in a thick layer of wax. Our Thanksgiving is this weekend. I only have 1 rutabaga; I don't want to f* it up (or set the microwave on fire) lol. I better try this another time when it won't be end of the world if it doesn't go well.
Cool. Even I can do that. Thanks
Thank you 😋
Thanks Dave nice vid . Just found your channel and subscribed. I like to microwave mine for a few mins and then peel them after they cool ! I have only fried them .Tonight we are having them like yours with some butter salt n sour cream with a dash of Buttery steak seasoning mmmmm! My tummy is going to be happy because of you.
Surely this is a miracle? 😮
If only my water would turn to wine it would be ,lol
Es muy simple Gracias 🙏 lo probare😋
On this side of the pond it is hard to find rutabegas that are not waxed. That way they are available year round. But as you pay by the pound, there is a lot of waste. However, as I love them, I'll try this next time.
love it, can I mash carrots and swede together
Hell yeah , swede and carrots mashed together with a little salt n pepper and a big knob of real butter , theres nothing better !
Hell yeah , swede and carrots mashed together with a little salt n
pepper and a big knob of real butter , theres nothing better !
I am soo glad I found this. Mlnow my problem is I was not able to cut it, at all.. My knives are very sharp--I have some nasty cuts as a result andsome have never been used. Try as much as I can, I could not cut or peel them. Can I put it in the microwave uncut..? Prior to seeing this video, I had been thinking of boiling it as it is and then try peeling/cutting after it becomes soft
THANKS SO MUCH!!! Cutting up and peeling a swede is like battling with a piece of wood! I worry so much about injury (agh) and this is perfect! I hope the radiation doesn't make it less healthy though and the squeaking was scaring me making me think it was going to explode!
Genius !!!!
Thanks Dave 👍🏻💕
Love this video, thank you Dave!
That’s good enough for me, with a large Haggis to boot!
Where I live we must first peel the rutabaga. I've never seen one without a thick layer of wax
ive never seen a rutabaga with a layer of wax , ever, it must be a local thing, ?
Canada! We get the waxed ones in some parts of Canada, but if you microwave it on a paper towel for a minute, the wax melts off, then I guess you could carry on with Dave's method. I've always called them turnips by the way, eh? I am going to try this - always avoid them because they are so hard to cut! Microwaving just bangs the molecules together and I am pretty sure that's what happens with most cooking. Applying heat, moves molecules, they bang together, cause more heat (friction) Cooked food? I am not a scientist....
@@davestinykitchen3673 I'm Canadian, and that's how we get them. I've noticed a few comments from folks in the US and it seems they're in a thick coat of wax there too. Must be a North American thing. Gives them a ridiculously long shelf life but what a pain the ass to prepare! Also, for sure we call these rutabagas. Lots of folks call them turnips but turnips are a different thing. Much smaller, very mild in flavour (kind of boring compared to a rutabaga's hearty flavour), and not covered in wax ergo a breeze to prep. lol. Cheers from Ontario! Hope you're faring well.
In Spanish is, nabo name, is delicious!😋
in Northumberland we call it a "bagie" (from the word rutebaga - probably a Viking influence)
and keep going north and it becomes neeps , fascinating stuff with this lil island of our eh ?
CANADIAN TURNIPS IS PROPER TERM
Swedish turnips as well.
Why cook it with the skin still on? The skin is very easily removed using a carrot scraper.
Lori3665 I'm going to assume for the same reason you should put the whole patato with the skin on, or if you do peel and slice them, then you have to put them in a bowl of water and cover. The potatoes go really manky if just cut them up and put them on a plate, they dry out.
Not in North America it's not (easy that is). Our rutabagas are covered in a thick, hard coat of wax. They're a real pain to prep.
Excellent, I am very fond of these beasties but they do put up a fight,often it ends on the chopping block under the big cleaver.
This way is better for many purposes.
Today I learned that the swede is an abomination, the unnatural off spring of a forbidden conjoining of the turnip and the cabbage. It is sweeter than either of its ancestors, if you get them small or on the small side of medium, when possible.
Europeans practically lived on the things in the good old days before potatoes arrived. Swedes store much longer than turnips but they do present a kitchen challenge.
Just trying it now ..never had any cocktail sticks so i just put the lid on ..thanks for the tip buddy.
Do you have to peel the wax off first?
In Scotland it is a neep.
As in a turnip. They come in many shapes and forms
Here Swedes are covered in wax, not sure if this will work for us?
I always wondered what rutabagas were when i worked produce would get asked by customers but had no idea what to tell them lol
Food Adventures with JJ GonzalezHey Jj , lol all info comes in handy some times eh ?
Yes sir
Im trying this in 2022
Well I'm blowed. Does it taste like proper swede too ?
indeed it does , maybe a little deeper in flavour becuae its not been diluted in water .
Good move.
Lettuce all turnip and peas !
indeed lets , LOL
Dave, don't stand near your microwave as it's cooking and, be careful of boiling points when cooking with oils...my cousin is fighting for his life after a kitchen fire six weeks ago --
I think you've missed the point , it's about making it quick and easy and not boiling out the flavour 😉
Tip from America: Turnips and rutabagas are not the same thing.
It is a swede not a turnip
Well, how did it taste????
Just get on with it g's
Where are you from. You sound local to me. I'm in Devon.
Im a Janner bleddy proper , from GUZ (plymouth)
Daves Tiny Kitchen Proper job ! Lol
Simple??? Man up, peel it, then boil or roast it with carrots. To serve, add butter, salt, pepper, and parsley. The smaller the bulls, the easier it is to cut and peel. A sturdy chef knife works best.
Plum Swede..
Don't use this method on waxed Rutabagas. Today I spoke with a friend who was in the process of cutting Rutabagas. She was on her last one. I told her I use the microwave method to make cutting a butternut squash easier and that maybe it would work for the Rutabagas also. I told her to just pierce it a few times before microwaving. She called me back a few minutes later to say that she microwaved it for 5 minutes and all it did was melt the wax off of the Rutabagas. :(
Why is it a swede and not a turnip?
+Pauline Coady A turnip is much smaller and is of an off white/creamy colour skin with greenish markings around the top. They are white after being peeled. They too go in stews and casseroles etc but on their own they are very bland. Personally I very rarely buy them but buy swedes more often. The new crop ones are usually a lot softer when you buy them and are a lot easier to peel. I dice them up and boil them and then mash and season with salt and pepper but also add a bit of nutmeg.
+Stephen Allen Well, I've been cooking swedes and calling them turnips haha. That's all I've ever known. When I was a kid it was a turnip, always thought they were the same thing. Learn something every day, thank you.
I read that the name Swede comes from Swedish turnip.
I read somewhere that they call them turnips in some places and swedes/rutabegas in others, so it gets confusing.
They are two different vegetables is the reason.
Hmm, not sure about that. Btw, you need an apostrophe in Dave's ... :-)
Lol i don't need an apostrophe in Daves Tiny Kitchen
has anyone told you the music is annoying loud ?
Guy using a bread knife to cut !!
That’s not cooking that radiation lol
Brill
(SWEDE)!!!!
I like turnip but dislike intensely the flavour of swede .... weird ???
Please don’t do that you are cooking before I will send links to cooking rutabaga!
All this time giving this guy the Benicia of the doubt it would be a good video, then he uses a microwave which radiates all the good nutrition out of your food, might as well eat McDonald's
lol you asshat .
i will follow your channel , keep giving us good tips in cooking :)
Thanks so much, 👍🏻
Wrong!! The verdict: If you do it right, cooking food in the microwave is one of the best ways to retain your food's vitamins and minerals.."Whenever you cook food, you'll have some loss of nutrients," says registered dietitian and certified food scientist Catherine Adams Hutt. "The best cooking method for retaining nutrients is one that cooks quickly, exposes food to heat for the smallest amount of time and uses only a minimal amount of liquid."
Guess what? Microwave cooking does that!!!
thanks for your support Venus , some people just love to criticise , thanks for taking the time to comment .