Classic Irish Style Mashed Rutabagas and Turnips (Gluten-Free)

Classic Irish Style Mashed Rutabagas and Turnips (Gluten-Free)---

With Thanksgiving approaching, my thoughts go to rutabagas and turnips. A family tradition, my Grandmother Dowdy cooked this vegetable in the classic Irish style during the holidays.

Many Americans do not buy rutabagas, probably because they simply don’t know how to cook them. We will show you how to peel and cut the rutabaga, and then cook it in the Irish style, by boiling it and then frying it in bacon drippings.

This recipe is perfect for winter and ...... So. Incredibly. Good.

Let's make some mashed rutabagas and turnips!

INGREDIENTS:

6 large rutabagas
6 small turnips
8 cups water
1 (12 oz.) package salt pork, sliced
black pepper to taste
1/2 cup bacon drippings

DIRECTIONS:

In a large pot, add water and salt pork. Bring to a boil for 30 minutes.

Meanwhile, peel rutabagas and turnips. Cut into strips, and then in 1/2 inch chunks.

Add cut rutabagas and turnips to boiling water. Pepper the rutabagas. Cover, and return to rolling boil for one hour. Stirring occasionally.

Remove lid, reduce heat to low and simmer for 30 minutes, or until tender when poked with a fork. (Think boiled potatoes).

Drain the rutabagas and turnips. Mash with a potato masher.

In a cast iron skillet or frying pan, add bacon drippings. Heat to medium/high. Add the mashed rutabagas and turnips. Cook in the bacon drippings until browning slightly in spots.