Comments on: Brussels Sprout Rutabaga Rice with Chicken Sausage

By: Kathleen

Kathleen — Thu, 02 Jun 2016 23:26:52 +0000

I made rutabaga rice tonight and it tasted bitter. I’d peeled and spiralized it a few days ago, storing it in the fridge. Today I riced it and cooked it. I’ve roasted diced rutabaga before, and really enjoyed the flavor. Tonight’s “rice” tasted different (bad) and I’m wondering if it’s because I kept it raw in the fridge for a few days….any insights?

By: Anonymous

Anonymous — Sun, 08 Feb 2015 23:36:45 +0000

absolutely amazing!! Will definitely make this again!

By: TanyaMc

TanyaMc — Mon, 19 Jan 2015 22:25:10 +0000

How many ounces of raw sausage per recipe? I have one lb packages so need to adjust. Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 10 Jan 2015 03:54:43 +0000

In reply to Anonymous. Standard freezer times for veggies!

By: Anonymous

Anonymous — Fri, 09 Jan 2015 15:33:05 +0000

I too want to know how long you can keep cauliflower and rutabaga rice in freezer?
Thanks! Rosaida

By: Chris

Chris — Tue, 28 Oct 2014 04:40:01 +0000

I am brand new to spiralizing and I am loving it. And thanks to you I have many recipes to try. But I have a question – I bought a rutabaga and found it was VERY difficult to sprialize. In fact, I gave up half way through as the little “spikes” wouldn’t hold onto the rutabaga because it is so hard. Is there a secret to doing this hard veggie? Thanks.

By: Lauren Elise Hutchinson

Lauren Elise Hutchinson — Tue, 14 Oct 2014 00:09:48 +0000

Delicious! The only issue was that it took awhile for the broth to reduce and the rutabaga to cook. But I will definitely be making this again!

By: Rass

Rass — Wed, 27 Aug 2014 22:08:31 +0000

Once I spiralize the rutabaga, can I freeze the spirals that I have not used. I have lots of rutabaga and want to spiralize a lot. Thanks

By: Anonymous

Anonymous — Mon, 23 Jun 2014 17:34:09 +0000

I had never tried Rutabaga, so this was a first for me! It was so good – within a week, my daughter asked me to make it again 🙂 Thanks for all the great recipes, they are helping me eat healthier every day – down 40+ lbs since January, just by changing my eating habits – now to get inspired to exercise is my next step! Keep the great recipes coming – trying your Chayote with Crab recipe tonight – another new food for me!

By: Rob

Rob — Tue, 10 Jun 2014 02:06:25 +0000

In reply to Emmeline Yeo. Hi Emmeline, I live in NZ so similar problem, I use carrots to make faux-rice or even sweet potato, cauliflower too.

By: Barbara

Barbara — Sun, 18 May 2014 14:50:00 +0000

Thank you for these wonderful recipes. You have given us all so many quality ways to create healthy, tasty veggie dishes that will be enjoyed by most. Great ways to sneak veggies into those who claim not to like them. I recently bought a specialized and just love the results. Love the sweet potato spaghetti, will try the turnip this week.

By: Edee Lemonier

Edee Lemonier — Wed, 07 May 2014 00:27:04 +0000

I love this idea! I love rutabagas. Growing up in the south, we ate them boiled. Boring, I know! And it takes forever to boil them, and then they’re, well… boiled. So it’s pretty cool that I can have rutabaga flavor without the wait, without the mess, and without the mush. And since it’s riced and served with other stuff in it, the non-rutabaga eater in my house might not mind it so much.

By: Emmeline Yeo

Emmeline Yeo — Tue, 29 Apr 2014 23:39:37 +0000

Help Ali! I love this recipe but I live in Sydney, Australia and they don’t sell rutabagas here. What should I use as a perfect substitute??!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 29 Apr 2014 21:59:42 +0000

In reply to Alice. This makes four portions! So, four servings! There are 2 chicken sausages used! Hope this helps.

By: Steve

Steve — Tue, 29 Apr 2014 18:35:34 +0000

I’m so excited to find your IG feed an blog. I bought my spiralizer two years ago but I’ve only recently started to get more creative the dishes I make. You’re blowing me out of the water with some of these. My interest is piqued with idea of “ricing” and wonder if you think you could chop your spirals down to a “rice” rather than dirtying the food processor. I’m very excited about some of these recipes!

By: Alice

Alice — Tue, 29 Apr 2014 18:26:28 +0000

I’m aware this is a dummy comment, but could you clarify the servings? From my browser I can’t tell if it is 4 or 1. Or, approximately how many pounds of sausage did you use? thank you so much and for all of your recipes, as well!