Recently, she unearthed a set of cassette tapes of Sandburg reading Rootabaga Stories.
After some maneuvering to get the tape working in our studio boom box we spent an afternoon listening to Carl Sandburg's deep, articulate voice read How Six Pigeons Came Back to Hatrack the Horse (Find it here to listen at home) and other stories.
Rutabagas were first recorded in seventeenth century Sweden and have been coined with many names, including some Swedish names, all over the world.
A cross between a turnip and cabbage, both the tuber and the leafy greens are edible and very hardy. Often associated with famine times because of their hardiness, the rutabaga and similar famine foods have become very popular.
Roasted Rutabaga in Brown Butter
1 large rutabaga, about 1 1/2 pounds
4 tablespoons unsalted butter
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
Recipe Source: The Kitchn