Turnip Relish

Turnips - 3 large, grated (about 5 cups)
Onion - 1 medium, grated
Salt - 1 tsp
Vinegar - 1/2 cup
Prepared horseradish - 2 tblsp
Sugar - 3 to 4 tblsp
Fresh Parsley—1/2 cup chopped
Cayenne pepper - dash
Directions
1) In a bowl, combine the grated turnips and onions together and parsley.
2) In another bowl, mix the salt, vinegar, prepared horseradish, sugar and cayenne pepper together.
3) Pour over the vegetable mixture; blend thoroughly.
4) Refrigerate the 5 1/2 cups relish, until chilled.
SERVING
5) Use the Turnip Relish as required on meats, sandwiches or just about anything

Ontario Rosemary Rutabaga with Ginger-Roasted Pears

Ingredients
4 pounds Rutabaga, peeled, cut into 3/4- to 1-inch cubes
1 1/2 tablespoons extra-virgin Olive Oil
1 tablespoon fresh Lemon juice
1 tablespoon minced peeled fresh Ginger
1 1/2 teaspoons Sugar
3 firm Red Pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons Butter
1 tablespoon chopped fresh Rosemary
Preparation
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Oil large rimmed baking sheet. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and rosemary. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.