The rutabaga bits cook up tender and mellow, and the dish works as a quick dinner, a side, or for weekend brunch--it's especially good with soft poached eggs.
4 slices bacon, cut crosswise into 3/4-in.-wide pieces
1 1/2 pounds rutabagas, ends trimmed, peeled, and cut into 1/2-in. dice
1 medium yellow onion, cut into 1/2-in. dice
2 celery stalks, halved lengthwise and thinly sliced
1 Anaheim chile, stemmed, seeded, and cut into 1/2-in. dice
1 small jalapeño chile, stemmed, seeded, and minced
3/4 teaspoon kosher or fine sea salt
1/2 teaspoon pepper
3 tablespoons chopped cilantro
How to Make It
Cook bacon in a 12-in. skillet, preferably cast iron, over medium-high heat until crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
Measure fat in pan and add oil if needed to make 3 tbsp. Sauté rutabagas and onion in fat over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7 to 12 minutes.
Stir in celery, chiles, salt, and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chiles are fairly tender, 7 to 10 minutes. Fold in cilantro and bacon. At the table, add Tabasco to taste.
Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.