I was talking about turnips with @glen_malley (as one does) and after the “turnips are not Rutabaga” comments decided to blog about it because I like clearing up confusion.
One small rutabaga, and two large turnips to clear up confusion.
Over at Wikipedia says that rutabaga (Brassica napobrassica) is a cross between a turnip (Brassica rapa subsp. rapa) and cabbage (Brassica oleracea), and is commonly called ‘turnip’ to confuse people. Rutabaga has a stronger, sharp flavour, and the flesh is very hard, where turnip flavour is mild, and the flesh is softer.
Sappho, a poet from the 7th century BC, calls one of her lovers Gongýla, “turnip”.
“I implore you, Turnip,
Show yourself to me!
Pick up your harp one more time
While the wings of longing hover around you.“
Rutabaga, not so romantic. I looked it up.
The recipe I am doing likes the softness and blandness of the turnip. If you were to substitute an apple for the turnip it would dissolve into apple-squish before the pudding was cooked since the turnips are simmered.
How to make a Pudding in a Turnep root. Take your Turnep root, and wash it fair in warm water, and scrape it faire and make it hollow as you doo a Carret roote, and make your stuffe of grated bread, and Apples chopt fine, then take Corance, and hard Egs, and season it with Sugar Sinamon, and Ginger, and yolks of hard egs and so temper your stuffe, and put it into the Turnep, then take faire water, and set it on the fire, and let it boyle or ever you put in your Turneps, then put in a good peece of sweet Butter, and Claret Wine, and a little Vinagre, and Rosemarye, and whole Mace, Sugar, and Corance, and Dates quartered, and when they are boyled inough, then willl they be tender, then serve it in. A.W. A Book of Cookrye (1591)
* 4 turnips, pealed
* 1/2 cup bread crumbs
* 1 apple, grated
* 1 tbsp currants
* yolks from 2 hard boiled eggs
* 2 tbsp sugar
* 1/2 tsp cinnamon, ground
* 1/2 tsp ginger, ground
* 2 tbsp unsalted butter
* 1/2 cup red wine
* 1 tsp rosemary needles
* 1 flake mace
* 1 tbsp sugar
* 1 tbsp currants
* 2 tbsp dates, quartered
* 1 tbsp grape vinegar
- Carve out an egg sized hole in your turnips removing about 1/4 cup of flesh. I used a grapefruit spoon but a Mellon baller or knife will work. If you slip and pierce the flesh a little don’t worry too much but try not to make any of the turnip-bowl walls too thin.
- Mix stuffing ingredients together with hand. Tightly stuff the stuffing into each turnip bowl.
- Fill a sauce pan half way with water. Bring water to a boil. Turn pot down to low to simmer and add butter, wine, rosemary, mace, sugar, currants, and dates, then stir.
- Gently place the turnips stuffing side up in pot, simmering liquid should cover them. Cover pot with lid and simmer the puddings for 1 hour.
- Serve hot or cold.
Optional: You could make a sauce out of the cooking liquid by straining and adding more sugar but that isn’t mentioned in the original recipe.