Turnip and Rutabaga Bake

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                            FOOD FUNNY
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This one from Anna Welander has the ring of truth to it. I think you'll agree.

Patsy offered to care for the eight-year-old daughter of her next-door
neighbour. She arrived in time to prepare breakfast, laying a generous
helping of bacon and eggs in front of the child. "Mother always serves
hot biscuits for breakfast," said the eight-year-old.

So, Patsy, very eager to oblige, hurried into the kitchen and quickly
prepared a plate of hot biscuits, which she laid in front of the girl.
"No, thank you," she said.

"But I thought you said your mother always prepares hot biscuits for
breakfast!" said Patsy in surprise.

"She does," said the child. "But I don't eat them."

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                            TODAY'S RECIPE
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Root vegetables are traditional wintertime staples not only because they
mature and are harvested late in the season, but more important, they
will keep for months in a cool, dry place (such as an aptly-named root
cellar), providing nourishment when little else was available.

Turnip and Rutabaga Bake

4 slices bacon, diced
1/4 cup (60 ml) chopped onion
1 cup (250 ml) water
1 lb (450 g) rutabagas (Swedes), peeled and diced
1/2 lb (250 g) turnips, peeled and diced
Salt and freshly ground pepper to taste
4 Tbs (60 ml) chopped parsley

Fry the bacon in a heavy skillet until crisp. Remove from the pan, drain
on paper towels, and crumble. Remove and reserve for another use all but
1 tablespoon (15 ml) of the bacon fat. Cook the onion in the remaining
bacon fat over moderate heat for 5 minutes, until tender and
translucent. Add the water and bring to a boil, stirring to deglaze the
pan. Combine the rutabagas, turnips, and the crumbled bacon in a 2 quart
(2 L) ovenproof casserole. Add the onion and water mixture, salt and
pepper to taste, and bake covered in a preheated 350F (180C) oven for 45
minutes. Sprinkle with the chopped parsley and serve.
Serves 4 to 6.
Received on Mon Nov 16 00:16:18 2009