15 pounds yellow turnips (rutabagas), peeled and cut into small pieces
3 large yellow onions, diced
1/2 pound butter (divided)
1 1/2 pounds bacon, chopped
1/2 cup table cream
3/4 cup maple syrup
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cloves garlic, crushed
1 tablespoon sugar
4 strips bacon per baking dish
Steps:
Place turnips into large stockpot with water, bring to a boil. Add sugar. Cook until tender. While turnips are cooking, saute onions in 3 tablespoons butter until translucent. Cook bacon in a saucepan until crisp, drain. Using a ricer, rice all the turnips into another pot. Add onions, bacon, the rest of the butter, cream, maple syrup, garlic, salt and pepper and stir just like mashed potatoes. Put in baking dish and then put 4 strips of bacon across top of dish. Bake for 1 hour at 300 degrees. Guide: When bacon on top is done, ready to serve. Can be frozen in dish for up to 3 months.
4 pounds white turnips, peeled and cut into 1/2 inch pieces
12 to 16 tablespoons butter
1 head of garlic, peeled
Salt and freshly ground black pepper
Steps:
Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
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