Rutabaga Turnips

Cook's Note:  Many people don't give this vegetable a chance because they are cumbersome to handle and difficult to peel. They don't come with instructions so I'm going to share my secrets here.  Get yourself a good chef's knife and learn how to use it!  I started with a 7 inch wide blade and have worked myself up to my personal preference of a 10 inch blade now. It's a skill worth learning.

Now, the easy part. Let's peel that blasted turnip.  Notice that it has a flat top.  Place the turnip  on your cutting board with the flat side down. NEVER try to cut anything that is round. Remove a portion if you must to give yourself a flat side. Grasping the turnip firmly in your free hand, place the knife at the top and follow the curvature of the turnip down to the cutting board removing the waxy coating and peel in one piece. This may require a bit of a sawing motion depending on the size  and sharpness of your knife. Turn the turnip and continue peel all the way  round. Now, lay it on a flat side and remove the peel from the top and bottom.

If your knife is sharp and of significant size it will not be difficult to slice through the middle and then into dice for cooking.

While you've been peeling and dicing the turnips I hope you've had a good portion of country ham bits or some pork flavoring of your choosing simmering in a pot on the stove.  Add the turnips and cook until fork tender. Season with salt and pepper and one teaspoon granulated sugar. They may be served as is or you may wish to mash them.

Additionally, I have been known to mash them and add a large dollop of sour cream to them just before serving. Grate a sprinkle of nutmeg over the top.

Delicious!

from the Southern Kitchen of
Rose Abrams