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