bea's rutabagas

How To Make bea's rutabagas

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  1

  WARNING: Be extremely careful when cutting rutabagas for they are waxed and very hard. You will need a butcher knife and then a good sharp paring knife.
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  2

  Cut the rutabagas in half with a sharp butcher knife. This is the hard part. Please be careful.
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  3

  Now, cut each half into strips.
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  4

  Peel each strip by using a sharp paring knife.
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  5

  Now dice up in small cubes. By dicing them they will cook faster.
• 6

  Place into pot and cover with water. Add in oil of your choice. Be the judge on the amount. I don't measure so I can only guess approximately 3 tablespoons. You may rather season with bacon &/or bacon grease. Just choose your own seasoning. Add in salt and black pepper to taste.
• 7

  Bring them up to a boil and then lower to medium-low and cook until tender. In other words just cook as you would boiled potatoes.
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  8

  When done, drain well and mash up as you would mashed potatoes. Add in the 1/2 teaspoon of sugar (optional), salt and pepper to taste. I love serving these with my baked cabbage and hushpuppies. For some reason I like this meal with fried pork chops or pork roast.
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  9

  This picture of my mother was taken a year or two before her death.
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