This recipe comes to us from the cookbook “Roots: The Definitive Compendium with more than 225 Recipes”, by Diane Morgan. It’s an easy, one-pot dish that packs a lot of flavor. It would be a great weekend breakfast dish–a nice way to start the day before going out to work in the garden. And of course, adding bacon to anything just makes it that much better. Try it and let us know what you think.
Prep Time: 30 minutes
Yield: 4-6 servings
6 slices bacon, cut into 3/4-inch pieces
2 pounds rutabagas, ends trimmed, peeled and cut into 1/2 inch diced cubes
1 large yellow onion, diced
2 ribs celery, halved lengthwise, then cut into slices
1 chili jalapeno
1/2 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro, plus more for garnish
Splash Tabasco or other hot-pepper sauce for serving
1. In a 12-inch frying pan, cook the bacon over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Pour off all but 1/4 cup of the fat from the pan. Return the pan to medium-high heat, add the rutabagas and onion, and saute, stirring constantly, for 2 minutes.
3. Reduce the heat to medium, cover and cook, stirring once, for 7 minutes to steam the rutabagas. Uncover the pan, increase the heat to medium-high, and cook until the vegetables are browned
at the edges, about 1 minute longer.
4. Add the celery and the chili, stir briefly, and then cover and cook for 3 minutes longer. Uncover the pan and add the salt and pepper.
5. Cook, stirring frequently, until the rutabagas are fork-tender and the celery is crisp but not raw tasting.
6. Fold in the cilantro and bacon. Serve immediately, garnished with additional cilantro. Pass the hot-pepper sauce at the table.