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

Rutabagas are really, really tough

[dakiwiboid.livejournal.com]

But the result would not only look better, it'd be more traditional. You'll need a very, very sharp knife (or maybe a wood-working chisel) and lots of patience. I often lose heart even cutting one up, if my knife isn't sharp enough. I actually have to start with a cleaver.

Re: Rutabagas are really, really tough

[xiphias.livejournal.com]

This is where I just LOVE my Wusthof-Trident knives. I can dice a rutabega. It takes hand-strength, and using my weight on it, but my knives are sharp and tough enough that they don't even slip or skid on rutabegas, which gives me a heck of a lot more confidence and safety than I would otherwise have.

Re: Rutabagas are really, really tough

[dakiwiboid.livejournal.com]

I guess they don't coat rutabagas with wax in your area. Ours come covered with a thick coat of the stuff. Until that's dealt with, they're knife hell. I do have Wusties as well, but they don't care for ruta-wax.