ニューヨーク・タイムズのインスタグラム(nytimes) - 11月17日 05時24分

“Whenever I’m asked what I would like to have as my last meal, I’m wont to reply: my mother’s Thanksgiving dinner,” the food historian Jessica B. Harris (@africooks) writes in @nytfood. For her, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood #Thanksgiving. “I’m not sure where my mother got the recipe, but the orange turnips sometimes known as Swedes were cooked with potatoes to soften some of their harshness,” she recalls. “They were seasoned with a drizzle of bacon fat from the coffee can that sat on the back of the stove, and then mashed through a sieve. I delighted in them, savoring their creamy texture and smoky, bacon-infused taste.” If bacon is off the menu for you, add butter or olive oil to the pot instead, and more to taste after mashing. Visit the link in our profile to get the #NYTCooking recipe for #rutabaga-potato mash with bacon, photographed here by @andrewscrivani. #? #?

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