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By Kaplookie
New York
on February 03, 2012
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First time I ever encountered a rutabega- hah! try cutting that sucker without a meat cleaver. I tasted it raw and thought - blah - better add a potato. However, I was pleasantly surprised by the finished product. Rutabega is like the vegetable world tofu. It soaks up the flavors of the ingredients it's cooked with. The potato was totally unnecessary. The orange zest really set it off! I couldn't find pappardelle, so I used broken lasagna noodles, which I had on hand. I cooked the whole pound, but only added half. The meat was melt in your mouth tender! Next time I'll use a bigger cut of meat and make a stew with dumplings. So, if you are going to make this dish,tweak it if you will, but the rutabega and the orange zest are a must!