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Unglamorous Winter Vegetables
Carole Kotkin

Unglamorous winter vegetables such as turnips or rutabagas usually wind up in soup stocks or simply boiled. They are not much to look at, considered ordinary, or peasant foods, and even though they are low in cost they don't turn up at many dinners. We are going to give them the beauty treatment as a delicious accompaniment to a main course.

Young white turnips are the perfect complement to meat dishes, duck, goose, pork, or ham. They are delicious in souffles, steamed and served with parsley butter, pureed, or made like scalloped potatoes. Rutabaga (called yellow turnip) is large and round, covered with a wax coating (to prevent dehydration) that must be removed. The flavor is sweet, yet distinctive.

The rutabaga, a cousin of the turnip (the result of crossbreeding a turnip with a cabbage) they can be prepared like white turnips. Turnips will last for a week in the refrigerator; rutabagas will keep for a month or more. Roast pork makes a good foil for our root vegetables. I buy the rib end of a loin (called a blade cut) because I find the center loin or loin end too dry. Fresh fruit makes a good dessert after this feast.

Featured Recipes:

> Honey Baked Rutabaga

> Turnip and Rutabaga Salad

> Mashed Turnips and Potatoes

> Roast Pork


By Carole Kotkin, co-author of MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere

You can buy the book from our affiliate, Barnes and Noble, online!


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