Tuesday, January 3, 2012

Glazed Yellow Turnip

When I finally made this dish, it brought to mind many questions. The first was, what is a yellow turnip, anyhow? Well, rest assured. Your researchers have combed the earth leaving no stone unturned or no Google key unstruck until we have triumphantly borne home the answer. It's a rutabaga.
The second question was, how would it taste? The answer is, okay. My brother mistook it for potatoes and my husband Bob agreed it tasted like potatoes, only less starchy. It doesn't have to cook for 45 to 50 minutes, either. I had gotten home around 7:00 pm, fresh from a round of tutoring and getting ready for tomorrow, and began cooking the turnips around 8:00. I figured nobody wanted to eat at 9:00 although we sometimes do so I cooked the rutabagas for about 20 minutes after parboiling them in a saucepan. They were not, as they say, fork tender, but they were tender enough. If you are tired of the classic peas, string beans, squash round and seek a new veg. you could do worse than try the rutabaga.

Glazed Yellow Turnip

2 medium size yellow turnips, peeled and sliced one-quarter inch thick
boiling salted water
1 cup brown sugar
1/2 cup orange juice
1 teaspoon grated orange rind
2 tablespoons butter

1. Preheat the oven to 350 degrees.
2. Barely cover the yellow turnips with boiling salted water and boil fie minutes. Drain turnips and place in a shallow baking dish.
3. Combine the brown sugar, orange juice, orange rind and butter in a pan and heat to melt the butter and dissolve the sugar. Pour over the vegetable and bake, basting frequently, forty five minutes until the turnip slices are tender. Makes six servings.

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