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In the Kitchen with Elaine

By   /   November 24, 2012  /   Comments

by Elaine Barrett

Most of us still have turkey in the fridge this cool Saturday morning but we may be running out of things to accompany the left-over bird. So here are a couple of vegetable recipes that are fairly simple to prepare and maybe you’ve never even tried one of them! Enjoy!


Peel and cut into chunks ( the smaller you cut, the faster they will cook). Boil two smoked ham hocks or pieces of hog jowl meat in salted water. Add the rutabagas pieces and cook until tender. Drain the juice or save to add back to the rutabagas.

Mash the rutabagas with a potato masher but not too smooth. Add about 2 tablespoons, sale and pepper to taste, and a little bit of the juice. Yummy!


About 2 pounds of potatoes
1 stick of butter
sale and pepper to taste

Use small red skin new potatoes (can cook with or without the skin). Wash with brush. Cover with cold water and boil in a heavy pot until tender. Pour off most of the water and add 1 stick of butter and salt and pepper.

Mix together 1/4 cup of self-rising flour, 1 1/2 cups half & half. Wish together well and pour into the potatoes, stirring while madding milk and flour mixture. Be ready to add more mile if needed. You want it creamy and not real think.

This is a Barrett family favorite. If there are any leftover potatoes, add milk and chicken broth for a wonderful potatoe soup!

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

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