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RUTABAGA HASH WITH ONIONS AND CRISP BACON

RutabagHash with Onions Bacon.

Rutabaga Hash with Onions and Bacon.

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Updated: November 6, 2012 10:00AM



MAKES 4 TO 6 SERVINGS

6 slices (about 5 ounces) bacon, cut into ¾-inch pieces

2 pounds (about 4 medium) rutabagas, ends trimmed, peeled and cut into ½-inch dice

1 large yellow onion, cut into ½-inch dice

2 celery ribs, halved lengthwise, then cut crosswise into slices ¼-inch thick

1 Anaheim chile, stemmed, seeded and cut into ½-inch dice

1 jalapeno chile, stemmed, seeded and minced

½ teaspoon kosher or fine sea salt

½ teaspoon freshly ground pepper

3 tablespoons chopped fresh cilantro, plus more for garnish

Tabasco or other hot pepper sauce

In 12-inch frying pan, preferably cast iron, cook bacon over medium-high heat until crisp(about 5 minutes). Using slotted spoon, transfer to paper towels to drain. Pour off all but ¼ cup bacon fat from pan.

Return pan to medium-high heat; add rutabagas and onion, and sauté, stirring constantly for 2 minutes. Reduce heat to medium, cover, and cook, stirring once, for 7 minutes to steam rutabagas. Uncover pan, increase heat to medium-high, and cook, stirring, until vegetables are browned at edges (about 1 minute longer).

Add celery and both chiles; stir briefly, and then cover and cook for 3 minutes longer. Uncover pan and add salt and pepper. Cook, stirring frequently, until rutabagas are fork-tender and celery is crisp but not raw-tasting. Fold in cilantro and bacon.

Serve immediately, garnished with additional cilantro. Pass hot pepper sauce at table.

From Roots by Diane Morgan



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