OT - Heart Attack news

I grew some for my husband one year (rutabagas). They grew beautifully.
He liked the taste, I didn't. Didn't grow them again because we
couldn't use up the few we grew the first time.

Kate Dicey wrote:
Phyllis Nilsson wrote:

Were I not married to a Swede, I wouldn't have known what the swede
was that you put in the roasting pan.


Slice of roast Viking, anyone?

They are 'swede turnips', and a member of the beet family, like sugar
beet, beetroot, turnips, rutabagas (which they are closest to in many
respects), and so forth.

Sally:
Over here, the 'gourmet' section is not necessarily REAL gourmet.
It is often (usually?) just the dumping ground for odd ball items
and import items. Some of course are terrific, and some are
questionable quality. The Red Onion Marmalade sounds very
different, and yummy!
PAT in VA/USA

Sally Swindells wrote:
So do I - suppose it depends on what you had as a child. But it has to
be the old fashioned Bisto - not the granules. I've started to add a
little plain flower to it - same flavour but not quite as clear. Saw
it in the Gourmet section in the US Stores I went in which brought a
smile - it is rather looked down on here!

Add a little Red Onion Marmalade to it with Sausages. mmmm, and a tiny
bit of red wine.