Photo: Antonis Achilleos
Total Time
40 Mins
Serves 4 or 5 (makes 4 1/2 cups)

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.

Ratings & Reviews

Hoku11's Review

December 23, 2012
This is my new favorite breakfast item! I also added parsnips because I love them. The poached egg on top really completes the dish. Thanks sunset!

Jeanmod's Review

November 15, 2012

RanchoCooks's Review

November 04, 2012
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.