Turnips and Rutabagas

Selection

Buy 2 pounds for 4 servings.  White turnips are sold in bunches with tops attached; tops should be young fresh and green.  Rutabagas are marketed loose, without tops.  Both turnips and rutabagas should be smooth and firm with few roots at the ends.  Both should be heavy for their size.  White turnips are milker than yellow rutabaga and cook in a shorter time.

Preparation

Turnips and rutabagas are cooked the same way.  Scrub, peel and thinly as possible before cooking.  Leave whole, cut into large pieces or dice.

Cooking

Cook, covered, in a small amount of boiling, salted water.  Allow 20 to 30 minutes for the whole turnips and 15-20 minutes for sliced or diced turnips.

Serving

Season with salt, pepper, and butter or margarine.  Or mash them with a little hot milk and season as above.  (Most of my family like a bit of brown sugar stirred in.)

Raw

Thin strips of turnip are a good addition to the relish plate.