- Calories 202
- Caloriesfromfat 62%
- Protein 5.8g
- Fat 14g
- Satfat 4.6g
- Carbohydrate 15g
- Fiber 3.9g
- Sodium 530mg
- Cholesterol 21mg
Rutabaga Hash with Onions and Crisp Bacon
Photo: Antonis Achilleos
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
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Jeanmod's Review
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RanchoCooks's Review
VERY tasty! A new favorite! If rutabagas have not been on the menu, this is the recipe to try. Must admit using bacon in a recipe is always a recommendation. I chopped the vegetables the night before and then assembled the recipe fresh in the morning. Loved the poached egg suggestion. Good any time of day. Would also be a good dish for a "pot-luck" or buffet.
Hoku11's Review