A question for the "Old Skool" Welsh and Irish on my f-list

[xiphias]

So, let's say that I had turnips around to make stew with, and it's also getting on toward Halloween, and as I usually peel turnips to put into stews anyway, I started thinking about making an Old School jack-o-lantern out of one or two of 'em.

'Cause, well, I am.

(Jack-o-lanterns used to be made from turnips. They switched to pumpkins in the New World, because pumpkins are like a million times easier to carve.)

How would I go about hollowing out a turnip?

First, since I've got both (they taste different, and I like to have both in my stew), should I use the large yellow turnip (aka rutabaga or swede), or the smaller purple-top turnips?

Second, how do I get the insides out? I'm figuring "stab with a knife and scoop out with a grapefruit spoon" -- are there any better ideas, or is that about the state of the art?

Comments

[whuffle.livejournal.com]

I second the previous folks: the smaller purple turnips turn soft too easily. Go for the larger yellows instead. As for how to get hollow, try the mellow baller idea.