| When you think of fall vegetables what comes | | | | Place turnips in a large saucepan; cover with |
| to mind? For many people, fall is the best | | | | water, and bring to a boil. Cover, reduce |
| time of year to enjoy parsnips, turnips, | | | | heat and simmer 15 minutes or until tender. |
| greens and rutabagas. Have you ever tried | | | | Drain and mash. Add remaining ingredients; |
| cooking these delicious vegetables in your | | | | mix well. Cook over medium heat just until |
| own recipes? These particular vegetables are | | | | heated. Serves 6. |
| harvested in the fall and winter months | | | | |
| throughout the warmer states and make | | | | Boiled Rutabagas |
| wonderful, hearty side dishes that are | | | | |
| perfect for meals when the weather turns | | | | 1 large rutabaga, peeled and cut into 1 ½ |
| cooler. | | | | inch cubes |
| | | | |
| If you've never cooked rutabagas, turnips, | | | | 1 tsp sugar |
| greens or parsnips before then there are a | | | | |
| few tips to consider at the store and when | | | | 1 tsp chicken bouillon granules |
| preparing. For rutabagas and turnips, look | | | | |
| for smooth, round veggies that are firm to | | | | Dash of pepper |
| the touch. You'll need to peel the outer | | | | |
| skins before cooking. Kale and mustard greens | | | | Combine all ingredients in a Dutch oven; add |
| have a sharper taste than parsnips or | | | | just enough water to cover. Bring to a boil; |
| rutabagas. Most cooks find that their texture | | | | reduce heat to medium high and cook 10 |
| is better if cooked with very little water. | | | | minutes. Cover, reduce heat, and simmer 15 |
| Parsnips look like pale carrots and should be | | | | minutes. Serves 4. |
| scraped before cooking. | | | | |
| | | | Mustard Greens and Potatoes |
| Are you ready to cook up some yummy fall | | | | |
| vegetables for your family meals? The | | | | ¼ lb salt pork |
| following are some easy recipes for you to | | | | |
| try. Enjoy! | | | | 3 ½ lbs mustard greens |
| | | | |
| Creamy Cooked Turnips | | | | 2 c cubed potatoes |
| | | | |
| 6 medium turnips, peeled and sliced | | | | 1 c water |
| | | | |
| 1 (8oz) carton sour cream | | | | Rinse salt from pork; set aside. Remove stems |
| | | | from mustard greens and wash thoroughly. Tear |
| 1 tbsp sugar | | | | into bite size pieces. Place greens in a |
| | | | large Dutch oven. Add pork; cover and cook |
| ½ tsp salt | | | | over high heat 10 minutes or until pork is |
| | | | tender. Drain. Add cubed potatoes and 1 cup |
| Paprika | | | | water; cook over medium heat 20 minutes or |
| | | | until potatoes are tender. Serves 8. |