2 1/2 lb. rutabaga, peeled & cut into 2 inch cubes
1 tbsp. salt

Blanch rutabagas in boiling, salted water to cover for 5 minutes. Drain, rinse under cold water tap and set aside to drain again.

3 to 4 slices thick sliced bacon, diced
2/3 c. minced onion
1 tbsp. flour
3/4 c. beef broth
1/4 tsp. sugar
1/4 tsp. dried sage
Salt & pepper to taste
Chopped parsley to garnish

Saute bacon in Dutch oven 2 to 3 minutes and add onion. Simmer covered about 5 minutes until onion is softened. Do not brown. Stir in flour and cook 1 to 2 minutes, stirring. Add broth, sugar, sage and rutabagas. Season with salt and pepper. Cover and simmer about 30 minutes or until turnips are tender, stirring occasionally. Sprinkle with a handful of parsley and serve hot. Serves 8.