Here's a few things I cooked up after class the other day.
Some turnips and rutabagas boiling.
I sauteed up some paysanne (1/2" by 1/2" by 1/8" thick) of rutabaga with some minced garlic, minced shallots, parsley sage, salt and pepper. It was pretty good. 
Here's Doug standing over the beef stock that some of the other people in class made. 
That's in a steam-jacket kettle, which is huge, and awesome.
