I love rutabagas! In fact, I love all root vegetables. What I can't figure out is why people don't cook them for Thanksgiving. Well...have I got a special treat for you!
Most people think of a hash as a breakfast dish and most certainly I can see this topped with a runny gooey egg, but served on the side as a veggie alternative for Thanksgiving will certainly impress your guests.
Rutabaga Hash with Onions and Crisp Bacon
6 slices of bacon, cut into 3/4 inch pieces
2 lbs rutabagas, ends trimmed and peeled then cut into 1/2 inch cubes
1 large yellow onion, diced
2 celery ribs, halved lengthwise then diced
1 jalapeno chili, stemmed, seeded and finely chopped
1 Anaheim chili, stemmed, seeded and diced
1 red bell pepper, seeded and diced
salt and pepper
3 tablespoons fresh cilantro, plus more for garnish
In a 12 inch frying pan, cook the bacon over medium heat until crisp. Transfer to a paper towel to drain.
Pour all by 1/4 cup of grease from the pan. Return the pan to medium-high heat and add the rutabagas and onions. Saute for about 2 minutes. Reduce 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 continue cooking until the vegetables begin to brown, about 1 minute longer.
Add the celery and chills, stirring briefly, and then cover and cook for 3-5 minutes. Uncover the pan and add the salt and pepper. Cook stirring frequently until the rutabagas are fork tender and the celery is crisp but not raw tasting. Fold in the cilantro and cooked bacon. Serve immediately, garnish with additional cilantro.
Yields 4-6 servings