2019-11-01 Southern Living

NOVEMBER 2019 / SOUTHERNLIVING.COM

98

1/2 cup butter, cut into small pieces,

plus more for serving

1 tsp. freshly grated nutmeg

2 Tbsp. finely chopped fresh

flat-leaf parsley

1. Place 3 quarts water, rutabagas,
   and 1 tablespoon of the salt in a large
   stockpot, and bring to a boil over high.
   Reduce heat to medium, and simmer
   until rutabagas are barely tender, about
   10 minutes.


2. Meanwhile, heat cream in a small
   saucepan over medium, undisturbed,
   until steaming hot but not boiling.
   Remove from heat, and cover to
   keep warm.


3. Once rutabagas are tender, add
   potatoes to stockpot. Cook over
   medium until potatoes are tender, 20
   to 25 minutes. Drain well, and return
   rutabagas and potatoes to stockpot.
   Add warm cream, butter, nutmeg, and
   remaining 2 1/2 teaspoons salt. Mash
   well until a few tiny lumps remain.


4. Transfer mixture to a serving bowl
   or platter, and sprinkle with parsley.
   Serve hot or warm with butter.

GEORGIA

A TASTE OF THE

ISLANDS

Made with two Lowcountry staples—

freshly caught blue crab and long-

grain rice—crab rice is a signature

Gullah Geechee dish. It graces both

everyday and celebration tables

throughout the Sea Islands, where

palmettos and pine trees tower over

waters teeming with fish, crabs,

shrimp, and oysters.

James Beard Award-winning

Savannah chef Mashama Bailey

includes it on her menu at The Grey,

saying, “The Gullah Geechee people

have lived on the barrier islands and

along the coast from North Carolina

to Florida for generations. During

my time in this region, I’ve discovered

that many of the foods I thought were

indigenous to Savannah can also

be found in the Charleston, South

Carolina, area.”

When Bailey wanted to put crab

rice on the menu, she reached out

to “the realest chef in the region,”

Charleston’s BJ Dennis, who shared

his traditional recipe. Dennis says

crab rice is basic home cooking. “I

grew up helping pick the crabmeat

and learned how to cook it, to

caramelize it just right,” he says.

Crab rice is also a staple dish for

Gullah cookbook author Sallie Ann

Robinson, who grew up catching

crabs off the docks on Daufuskie

Island, near Savannah. Robinson

included her mom’s crab fried rice

on catering menus and featured it

in her first cookbook, Gullah Home

Cooking the Daufuskie Way. Her

family recipe, adapted here, is easy

to prepare and makes a wonderful

counterpoint to the holiday classics.

Prepare the rice in advance, not

only to save time on Thanksgiving

morning but also because fried rice

tastes best when made with cold

cooked rice that’s been broken up

into individual grains.

Sea Island Crab Fried Rice

ACTIVE 30 MIN. - TOTAL 30 MIN.

SERVES 8|

2 bacon slices, cut into 1-inch

pieces

4 Tbsp. vegetable oil, divided

1 cup chopped yellow onion (from

1 medium onion)

1 cup chopped green bell pepper

(from 1 large pepper)

3/4 cup chopped celery (from

3 stalks)

1 Tbsp. chopped garlic (from

3 garlic cloves)

1/2 cup chopped scallions, white and

green parts separated (from

1 bunch)

1 lb. fresh crabmeat, picked over

4 cups cooked long-grain white rice

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

1/4 cup chopped fresh flat-leaf

parsley FR

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