Rutabaga Hash Jan 22, 2013 17:10:48 GMT -5
Post by Emily on Jan 22, 2013 17:10:48 GMT -5
Breakfast this morning was a steaming hot bowl of lovely rutabaga hash. Have you ever tried rutabaga? Most people use it in pies as a sweet dish, but this dish is savory. This was my first time to try it, and it was fantastic. Rutabaga is similar to a turnip, only more sweet. My aunt and I shared this breakfast, and let me tell you, it was delicious!
Rutabagas are an excellent source of vitamin C, a very good source of fiber, and a good source of potassium, manganese, and thiamin. There are several other veggies in here as well, making this a very nourishing meal.
Depending on your serving size, this is a Crossover, or you could have it as an S helper, or even S if you eat only 1/5-1/4 of the recipe. Rutabagas have less carbs than some other root vegetables like sweet potatoes and carrots, but they are still slightly higher in carbs than some other vegetables. If you played around with the recipe to lower the fat content, you could turn it into an E meal.
The entire recipe has about 35-40 grams of effective carbohydrates. The recipe is supposed to be 4-5 servings, so you could have it as a side dish using a small serving, or have a larger serving as a Crossover. My aunt and I shared this dish, with a bit leftover.
Great way to get use some winter veg. This is great comfort food.
Here's the recipe:
4-6 slices of bacon, or turkey bacon
butter or coconut oil (or sub some chicken broth to make it an E meal)
1 and 1/2 lbs. rutabagas, ends trimmed, peeled, and cut into 1/2-in. dice
1 medium yellow onion, cut into 1/2-in. dice
1 Anaheim chile, stemmed, seeded, and minced (sub another pepper if you want) - opt. steam the whole pepper, before chopping for just a couple of minutes. I did this, to give it a more mild flavor, which I like.
1 small jalapeno chile, stemmed, seeded and minced - opt. steam with the Anaheim pepper
3/4 tsp sea salt
1/2 tsp black pepper
3 Tbsp chopped cilantro
Cook your bacon in a medium/large skillet, them remove from pan. Add some butter or coconut oil if you need to, to make about 3 tbsp of grease.
Saute the rutabagas and onion over medium-high heat for about 2 minutes. Reduce heat to medium, cover tightly with a lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7-12 minutes.
Stir in the celery, chiles, salt, and pepper; saute for another 7-10 minutes until the celery is fairly tender and the rutabaga is browned a bit. I turned the heat up to high towards the end to get a nice browning.
Fold in the cilantro and the bacon, sliced or chopped. At the table, add Tabasco to taste.