Turnip porridge with garlic

8 | 35 | Light

BY: ANDREA ALDEN

Turnips belong on every holiday table, especially at Christmas. This turnip porridge with garlic is simply delicious and will get even picky eaters a taste for vegetables. And they also have lots of small grooves in which a lot of sauce collects.

INGREDIENTS

1 large or 2 medium rutabaga
2 cloves of garlic
1/4 cup butter
1/4 cup brown sugar or maple syrup

PREPARATION

Carefully cut off a piece of the turnip to create a base. Using a large, sharp knife, peel the first 1/4 inch of the turnip: the waxy covering and the peel/roots.
Use a sturdy knife to carefully cut the turnip into 3.5 - 5 cm pieces.
Put the turnip pieces in a pot and add the peeled garlic. Fill the pot with water until the turnips are covered, then bring to the boil.
Let it cook for 15 to 20 minutes or until you can spear a piece with a fork without resistance.
Drain the beets, add butter and brown sugar and mash with a potato masher. Season with salt.
Pour into a heatproof container and place on the grill over indirect heat to keep warm while you grill the rest of your dinner. OR if you are short on space, set aside and reheat on the grill for 20 minutes.

You'll be happy to hear me tell you that a notoriously picky eater actually ate these beets. But since he likes everything I cook on the grill, he just had to try them. However, I have to warn you: this garlic rutabagas may seem to taste more garlicky over time. So it's best to consume it on the same day if you're not a total garlic fan. If this is the case, prepare the porridge at least a day in advance for an extra portion of garlic. What is your favorite vegetable for Christmas? Tell us in a comment!

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