RUTABAGA HASH WITH ONIONS AND CRISP BACON
November 6, 2012 10:00AM
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
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
