The mild rutabaga crisps up nicely plus takes on the flavor of all that it is served with. Enjoy this as a side dish or top with soft poached eggs for brunch. Serves 3 – 5 as a side dish.
- 1 ½ - 2 lbs. organic rutabaga
- 1 organic yellow or white onion
- 2 stalks organic celery
- 1 – 2 organic chiles (Anaheim, Serrano, jalapeno, etc.)
- Few sprigs fresh cilantro, for garnish
- 4 slices Black Pig Co bacon
- LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper
Peel the rutabagas and cut into ½ inch cubes.
Chop the onion.
Trim the celery ends, cut in half lengthwise, then thinly slice crosswise.
Cut the chiles open and scrape out the seeds. Trim the stem and chop the chiles.
Chop the cilantro leaves.
Coarsely chop the bacon.
Heat a large skillet over medium heat. Add in a bit of oil to coat the bottom of the pan, then sauté the bacon until crispy, about 5 – 8 minutes. Transfer to paper towels to drain.
Increase the heat to medium-high and add in the rutabaga and onion; sauté for about 2 minutes.
Reduce heat back to medium, cover and cook, stirring once or twice, until the vegetables are tender, about 7 – 10 minutes.
Add in the chopped chiles, celery plus salt and pepper to taste; sauté for about 7 – 10 more minutes until all the vegetables are browned and tender. Stir in the bacon, serve garnished with the chopped cilantro.