GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Rutabaga, Cherry-wood Smoked Bacon, Caramelized Onions, and Sage

Chef Linda Weiss
Photograph: Chef Linda Weiss

I grew up in the south eating rutabagas and turnips. I always thought  turnips had a much stronger flavor and were a little less bitter than rutabagas but for some reason, even though I love turnips, I would choose the rutabaga if I had to choose.

Though both turnips and rutabagas may be called turnips and yellow turnips respectively, we always cooked the turnips differently because we would cut the turnip “root’ into cubes and add them to the turnip greens, and only occasionally would we have them cooked and mashed. The rutabaga on the other hand, was the “root” vegetable of choice at our house.

Since “our” rutabaga was cooked like most other southern vegetables, in salted water and bacon I wanted to change it around from my childhood memories, and add a new level of flavor to this rutabaga recipe. I still wanted to use bacon, and salted water, but not together. So, I cooked the rutabaga in salted water, but then the seasonings came from the bacon that I fried, and the caramelized onions and sage that I added to the cooked, drained and mashed rutabaga. This way I could control my seasonings and fat as well as flavor.

The rutabaga that I cooked was a deep orange color and slightly sweet after cooking, and the bacon was crisp and smoky with a deep woods flavor. The caramelized onions added a little texture and the sage added a taste of fall and all the flavors that go with it.

I know that some cooks may not like to use as much bacon as I did, so drain the bacon fat and use olive oil to caramelize the onions and sage. You’ll see what I mean when you read the recipe. Then crumble the drained bacon into the rutabaga.

There is nothing wrong with the old way that rutabaga was cooked. If someone invited me to sit down to a bowl of rutabagas cooked in salted water with bacon, I wouldn’t be able to get there fast enough, especially if there was some cornbread on the table to go with it. You see, you can take the girl out of the country, but you can’t take the country out of the girl.

Recipe:
Serves 4.

1 ½ pounds rutabaga, peeled and cut into ½ inch cubes
3-4 slices cherry-wood or apple-wood smoked bacon
½ cup chopped sweet onion
½ teaspoon sugar
½ teaspoon or to taste, freshly chopped sage
Salt to taste
Salt and pepper to finish

Peel the rutabaga and slice into ½ inch slices and then into ½ inch cubes. Cook the rutabaga cubes in boiling salted water and the ½ teaspoon sugar. This will help take out some of the bitterness.

Cook until the rutabaga is very tender. Just before rutabaga is done, cook the bacon in a large skillet. Remove and drain the bacon. Add the onions to the bacon fat, and cook until golden, then add the sage just before removing the onion from the skillet.

Drain the rutabaga well. Mash. Add 2-3 slices crumbled bacon, onion and sage, and salt and pepper to taste. Add the last slice of bacon crumbled on top of the rutabaga before serving.



Follow Linda Weiss and Anne K Moore as they blog at Diggin’ It at the Christian Science Monitor website.

Visit Chef Linda at her website:  www.cheflindaweiss.com
and her blog:  www.lindaallaboutfood.blogspot.com
Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at Amazon.com or at her website.


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Rutabaga_and_Bacon


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Eric Johnson, host of GardenSMART

This year GardenSMART embarks on one of our most exciting adventures ever and we'd love to have you join us! We are partnering with Alki Tours and spending 10 days visiting some of the most amazing sites in Holland and Belgium. Many of these gardens are my favorite horticultural destinations in the world. If you are a plant lover, this trip is a once-in-a-lifetime opportunity. Read more...


Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.