But the result would not only look better, it'd be more traditional. You'll need a very, very sharp knife (or maybe a wood-working chisel) and lots of patience. I often lose heart even cutting one up, if my knife isn't sharp enough. I actually have to start with a cleaver.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Rutabagas are really, really tough
Date: 2008-10-21 05:30 pm (UTC)