Clint Eastwood was in for dinner one night while he was here in Savannah filming Midnight in the Garden of Good and Evil. That particular night, we had rutabagas on the buffet. He made a point to tell me that he was a ten-year-old boy the last time he had tasted this wonderful vegetable. He said that he really enjoyed them again after all those years. Rutabagas are a winter vegetable, and not always available, so enjoy them while you can.

Ingredients

　　1 chunk of streak-o’-lean (approximately 1/2 pound) (see Note)

　　Pinch of sugar

　　Salt and pepper to taste

　　1 rutabaga

　　2 tablespoons butter

　　Wash and cut streak-o’-lean to your liking. (You could use ham hock or smoked wings or even cut-up bacon, but I just prefer streak-o’-lean.) Place in a pot with enough water to cook meat. Add sugar, salt, and pepper. The water will cook out, so it might be necessary to add more during cooking. Cook meat while you prepare the rutabaga. Peel rutabaga and cut into cubes (as you would cut up potatoes for potato salad—about the same size). Add rutabaga to the meat; add more water if needed. Cover pot and cook until tender; this may take about 45 minutes. When done, remove from pot, add butter, and serve.

　　Cooks' Note

　　Streak-o’-lean is very similar to bacon. You can get it from the butcher.

　　Paula Deen's Kitchen Classics