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Title: Freezing Rutabagas And Turnips
Yield: 1 Servings

Ingredients

  ----------------------------RUTABAGAS---------------------------------
  1 1/4 lb to 1-1/2 lb; makes 1 pint
 
  ----------------------------TURNIPS-----------------------------------
      1 lb to 1-1/2 lb; makes 1 pint

Instructions

RUTABAGAS 1. Choose young, tender, medium rutabagas.

2. Cut off tops, wash, and pare. Cut in 1/2 inch cubes.

3. Blanch for 3 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook frozen rutabagas 12 to 15 minutes.

6. MASHED RUTABAGAS: Proceed as above until step 2. Then cook cubed
rutabagas in just enough water to cover until tender, instead of
blanching. Drain, then mash in a saucepan. Pack in containers,
leaving 1/4 inch head space for pints, 1/2 inch for quarts. Seal,
label and freeze. Cook mashed rutabagas just until heated through.

TURNIPS 1. Choose young, tender, small to medium turnips.

2. Remove tops, wash, pare, and cut in 1/2 inch cubes or slices.

3. Blanch 3 minutes. Cool; drain well.

4. Pack in containers. leaving 1/4 inch head space. Seal, label, and
freeze.

5. Cook frozen turnips about 10 to 12 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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