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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.

This Story Originally Appeared On sunset.com

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Credit: Antonis Achilleos

Recipe Summary test

total:
40 mins
Yield:
Serves 4 or 5 (makes 4 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.

Nutrition Facts

202 calories; calories from fat 62%; protein 5.8g; fat 14g; saturated fat 4.6g; carbohydrates 15g; fiber 3.9g; sodium 530mg; cholesterol 21mg.
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