I roast mine, too, but mixed in with chunks of winter squash, carrots, sweet potatoes, Irish potatoes, and parsnips. Preheat oven to 450º, toss well with olive oil and roast for about an hour. Turn/stir every 15 minutes. At the half hour mark I add quartered onions and garlic cloves, and at the 45 minute mark I add mushrooms if I have them. Sprinkle with coarse salt and serve hot. Yum!
Either slice or dice and cook until just tender.
Mash, (as you would potatoes) and add a generous pat of butter, pepper, salt, and nutmeg.
Sometimes I add a "splash" of cream or milk...take care not to make it soupy.
This is always a part of a holiday menue at my house. Delicious with a touch of any meat gravy, especially turkey.
FYI, if you find some with the leaves you can eat those too. They are similar to collards. I didn't know that until a few years ago. Maybe it was just me. Now we grow them and eat both leaves and roots. Not always together.
darius - there are probably as many variations of pastie recipes as there are cooks that bake them.
I started with a short-crust base, rolled out into a circle. Veggies need to be sliced thinly. Put the potatoes down first, then the rutabagers, then cubed beef, and lastley the onions. Close it up and bake.
Can't remember the exact ingredients or oven temperature - I probably maded my last pastie about 50 years ago!