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

[xiphias.livejournal.com]

The other purpose of this was to keep the insides of the turnip to eat . . . I'm happy to remove the insides in chunks, but I think a fine turnipy mist would be a bit too extreme for what I want.

[fuzcat.livejournal.com]

Just think soup stock. ;)

[ailbhe]

I was definitely going to suggest power tools. I've spent way too long carving effing turnips to waste any more time on it than necessary.

Use a really, really sharp knife. As sharp as you can manage. A razorblade on a handle, even.

And set aside plenty of time.