Instructions: The rutabaga, or Brassica napus, belongs to the family of cruciferous vegetables. Often classified as a turnip, this turnip like vegetable is great as a side dish when cooked and seasoned properly. It is high in

Select a firm rutabaga for cooking. They are waxed, so you will need to peel them well. Before preparing your rutabaga, if you have a piece of salt pork (streak o lean) cut a piece about 3 inches square, slicing it in strips. Rinse it off with cold water. Drain. Or, use a piece of ham hock if you prefer, or 5 or 6 strips of bacon - fried crisp and crumbled. If using bacon, you may want to add 1 Tablespoon of the drippings. Butter also makes a good seasoning for rutabaga. It is something I some ADD in addition to other seasonings.

Note: If using salt pork (I prefer it) you can put it in a small bowl with about 2 Tablespoons water and cover the bowl with waxed paper.

Then microwave it about 3 minutes to speed up the cooking -

Get out a 3 quart saucepan for which you have a lid. Fill pot about half full with water. Add meat to it and put it on to boil. When boiling, reduce heat and cover and let cook while you prepare the rutabaga. Get out your cutting board and if you have one, your French Chefs knife for this task.

Otherwise use a good strong, sharp knife.

Rutabagas are easily handled by cutting an end so that you have a flat surface to lay it down. Cut from the top down the sides toward this flat surface and they are easily peeled. Take the knife and quarter it and then cut each quarter up roughly into quarters again. Rinse rutabaga under cold water and put it in with the meat you are cooking. Add water if needed to cover meat and rutabaga. Add 1 Tablespoon granulated sugar. Bring to a boil again. For added taste, I add 1 Knorr Chicken Bouillon Cube dissolved in a little hot water. Reduce heat so that food will boil slowly. Cover and cook until very tender. Check it from time to time and dont let it burn. Add water, ONLY if needed - you will want to reduce the amount of water as the rutabaga gets tender. When done, remove salt pork. Serve HOT.

Note:
I like to drain off the excess liquid and mash the rutabaga. Then season it with salt and black pepper as desired.

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