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Rutabeggar's and Hoecakes | I don't know about y'all but I'm tired of casseroles. Today I'm cooking Rutabeggar's and a Hoecake. Remember that the Potlicker is some of the best... | By Cooking with Brenda Gantt | Good morning everybody. I hope this morning finds you so well. Even though it's cold outside, we're just going to I'm going to stay in today. And y'all I told you the other day I bout had all the casseroles that I could eat. Now I have. I just had them all I can eat. So today I've just got to have me some of these. These are Rutabeggars. They taste nothing like a turnip root. Somebody asked me that the last time I cooked them and they don't taste anything like that. But they are a root crop. This is under the ground. And green comes out like turnip greens. I mean this green coming out of the ground. But this is about halfway under like that under the ground and you only see about that much of it at the top. They put of waxy stuff on it to try to keep from drying out. Um I have heard that the green part of the Rutabeggar is delicious. I've never had any of the greens because every time I go to the grocery store they've cut the greens off. And so I don't know what they taste like but they say they're really super good. Now they are hard to peel. They're hard to cut into because they are a really hard I don't even think I'd do it on that. I'm going to have to do it on on this hard thing right here. Let me get over here so y'all can kind of see. Um you the first wax that you bake. Half of it may fly over to the other side of the room. If it does, just go there and pick it up and rinse it off. But I have my meat flavor that I used. I have lots of these and this is the one I'm using today. It's old. I know who put this tape around it because when I got it it was like that. It's it's almost like it's melted into there. There's no markings on it that I can see. Oh yeah there is two. F period. Dick. It's made in Germany. F period dick made in Germany and it's got an arrow like a Indian arrow with some little things on it. And it's got a G on it. And some numbers out here to the side but I can't really make it out. It might be one zero0 I'm not sure. Anyway, that's what it says on there. Doesn't say anything on this side. So, I'm going to take this and I'm going to try to aim as good as I can and just cut it in half. Okay. This is what it looks like in the inside. It's kind of a light orange or yellowish color. Okay? There's a glare. I think it's coming in from the sun. Let me turn you that way. See if that helps any. I believe it does. Anyway so it's like that. So after you get it like this then you can lay it flat and like that and on it's on its flat side and chop again. This is going to make peeling a lot easier. Alright? Let's chop again. Okay, let's do this one. I don't know if y'all know what the word pithy means but it means that the root crop it can happen in carrots, in turnip roots, it can happen in a lot of things. Gets kind of like it I guess you'd say stringy inside. Alright then you and I'm going to do this one but I'll do it off camera. Alright so let me get a a knife. And what you do then is you've got little pieces. And so it's easy to handle. So you could just take your knife then and gently see it it's not as hard to do and then we want to cut it up in squares now what I do is I just lay it down on the counter like that and I just cut it in squares. They don't have to be anything alike. It could be totally different. About like this. I'm going I've got me some water in here. Now the and I'm going to put them in it. Um the the broth of a Rutabeggar is delicious y'all with cornbread crumbled in it. So I've got probably in this pan about an inch and a half of water in there that I'm going to boil these in. And I'm going to put in two strips of bacon in it for just extra flavor. And as they cook I'll taste the broth and see if it's salty enough. And if it's not from the bacon I'm going to add a little salt. But that's all you add. And so I have just got to have these today. I'm absolutely craving them. I I can't eat another casserole anytime soon. I I'll eat them at Christmas but I'm not I don't think I'm going to be Cooking any casseroles. I may wind up doing it for y'all so you'll have some things to cook for Christmas but I'm just cutting it in cubes and putting it right over there and I'm going to let it cook all morning and then I'm going to make us a big pan of cornbread to go with it and we'll eat together. How about that? So I'm going to turn y'all for now but as soon as those get tender we're going to make some cornbread I'm going to show you how to do that and we're just going to have a good morning together. Okay? I'll be back in a little bit. Hey y'all Alyssa our Rutabeggars are nice and tender and juicy. Look. See how they look? Aren't they beautiful? Now look how much juice I've got in them. And the and I wanted this much juice because I want to like I like to drink mine and put cornbread in it. Here's our bacon. It's all cooked up. In there. Uh so anyway they are ready. And how I know that is because I took one out. But I tasted it. And it was good and tender and it was really sweet this time. It has a real sweet taste to it. I didn't put any sugar anything in it. I did for salt content. And and it I really could have eaten them without the salt. But I put in like maybe a fourth of a teaspoon. I didn't mean I didn't put in much at all. It didn't need it with that bacon in it. So corn but what you're cooking yours with you can determine whether it needs salt or not. If you put a ham hock in there or a turkey neck or whatever you put in yours then you'll have to judge that for yourself. Alright now we're fixed to make us some cornbread and I'm going to make what Miss Gant call a whole cake. I'm sure she didn't use olive oil. She probably used bacon grease or something like that and I like it too but I don't have enough of it. I just had a little bit left this morning. That's all I had. So, I'm going to put this on my eye over here and I am going to mix up my cornmeal to bake my whole cake. And here's the kind I'm using. I'm I'm using the White Lily cornmeal mix. Because it's got all the stuff in it. You know the salt, the everything else. This is what I'm using. And I'm only going to make a whole cake just for me. Nobody else is around and so I'm going to I'll tell you what I'll do. I'll try to measure it for you. Let me get at you something. I gotta probably need a whole cup but this is a cup measure so I keep my cornmeal over here in that thing right here. This is my cornmeal. My sugar's gone. Look at that. I don't even have any sugar. Alright, I'm going to do a scant cup. That's all I'm going to do. It's just a scant cup in there and I'm going to put that in my bowl right here. Now, I'm going to mix this up with whole buttermilk and I'm not going to put a egg or anything in it, just a buttermilk and I want it kind of thick. So, let me get that going here. Let me turn my eye on. According to what kind of grease that you put in your eye, that's going to give it a flavor. So, bacon grease would be good if you've got it. I don't have it this morning. Remember now, nothing goes in here but just your white lily cornmeal mix and some buttermilk and you want it thick. So, I'm going to put just a little bit more, not much. I'll stir that around. This going to be so good. I'm so excited to have Rutabeggars today. I don't know what to say. George called them poodle beggars. That's what he called them. He really didn't like it when we first married but I'm telling you now, when he had lived with me a few years, he decided he love those things. So, here's what you do. You get your grease kind of sort of hot. Not too terribly hot and you go pour this right in the center of it. I held the wrong eye. Glow repeat. Let me get it hot just a minute. Wait just a minute y'all. Okay I think it's hot enough. So just take it and put it right in the center of that pan. You need to go ahead and turn it down some. Put it all in the center because I'm going to show you what to do. And once you get it all out of there and put it in the center of the pan, take the back of your spoon and push it a little bit to the edge turn it down to four or something like that. There you go. We're going to let that cook in there on that side and I'm going to get this spatula and flip it over to the other side after a while but right now I'm just letting it do and yes that cornbread's going to soak up all the grease that you put in it so remember that when you're adding grease I wanted this much olive oil in mine okay I did and here is that good Rudabagger pot liquor. Have you northerners, do you all like pot liquor? Pot liquor is the juice from your vegetables. Ooh, that's hot. So good. It's so good. If you're sick but honey you'll be well by the time you eat this. I am telling you Buddha Bakers they are a delicious vegetable. I mean, that juice is so good. I can drink it in a coffee cup but I'm not going to. I'm going to do some other stuff with. I'm going to turn you off because I want this to cook kind of slow in here. It's bubbling around in there and Alright, just leave it like that. Let it cook on that side and we'll flip it over, okay? Okay, y'all. It's been a minute or two. Now, I'm going to keep my olive oil out handy and the reason being when I turn this over, I may need a little oil on the bottom of that okay? So, you go under it. Kinda do like this to make sure it hadn't been sticking. Imma have this ready. I might put be a little bit out there. It's for the other side. I like that crunchy around there. There you go. Alright, let it cook on that side real slow. We're not in any hurry. Our roux peggers and whole cakes are finally made. So, I'm getting me a bowl out. I've had it sitting on the stove beside the other stuff so it'll be warm. I've got a ladle right here to to get my blueberries out and I want to make sure that when I do that I'm getting plenty of juice because that's what I love too. I'm also going to eat this bacon that's in here. Fat at all. Get a little more juice. They're our rude beggars. Don't they look good? Alright, here's our cornbread and I'm going to put it in a on a plate like this. Our little hoe cakes Now I did add a little extra grease to it because it absorbed it all. And here it is. Listen. Let me whoo. Let me break it in two and I'll show you the inside. Ooh it's hot. Wait a minute. Let me cut it in two. George's family always broke their bread. Granny would put that out on the table and they pass it around and everybody there that is hot. Hot hot tamale. Let me get me something to pick it up with so I can show y'all. Here it is. And what they would do is everybody would go around and break off some of it. And the inside of it would be what granny got because they got all the crunchy all all of the outside of it. I like to eat my rootbaggers with a spoon. Cuz I like a little juice with mine every time. And you can crumble your cornbread in your juice. Also which I'm going to do that tonight for supper. I'm having this meal twice today. I'm eating one Rutabeggar for lunch. And one Rutabager for supper. They're real tender though. Don't rush it. Cook it slow for a long time. This probably cooked I don't know maybe hour and a half or something. I don't know. Tender tender. I love it. Y'all take care. Cook your casserole if you want to but as far as Brenda Gantt's concerned Cooking with Brenda Gantt wanted some real food today. Love y'all. Bye bye. Merry Christmas.

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