We always called this turnip, which are apparently smaller and white. Rutabaga is large, round and heavy with a purplish top and orange insides. It is very hard to cut and is sold waxed, which makes cutting it even harder, so we often buy diced turnip frozen now. But making one is a Thanksgiving tradition, so use a big heavy knife to cut rutabaga on a cutting board into small enough pieces to peel the thick skin, then cut into chunks.
- 1 rutabaga, peeled and chopped
- butter, salt, pepper.
- Boil the chunks of rutabaga/turnip in salted water until tender.
- Drain and drizzle with melted butter, season with fresh grated pepper and salt to taste OR
- Drain and mash or whip with 1/4 to 1/2 cup butter and fresh grated pepper.
- If the turkey isn't ready yet, put the turnip (mashed or not) in a casserole dish, top with breadcrumbs stirred with a little melted butter, and put it in the oven to keep warm.
- Garnish with a sprig of parsley before serving.
