Rutabagas with Bacon and Onion
Total time: 35 minutes
Rutabagas, or Swedes as they are known in the UK, are a yellow turnip. They add sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this case, with a bit of bacon and onion.
Ingredients:
- 2 slices bacon, 16gr, .56oz cooked weight, 1 tbs fat retained
- 1/2 medium onion, 88gr, 3.1oz
- 1 rutabaga, 450gr, 15.8oz
- 1 tbs butter, 14.2gr, .5oz
- 1 tbs sherry, 15gr, .53oz (not cooking - the real stuff - never cook with anything you wouldn't drink)
Instructions:
- Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X 1/4" - you will need a big knife; it's rather hard.
- Fry bacon in a medium sauce pan. When crisp remove and drain all but 1 tbs fat.
- Add onion and sauté until tender, about 5 minutes.
- Add rutabaga, 1/2 cup water and bacon.
- Bring to a boil, cover, reduce heat and simmer 15 - 20 minutes.
- Test for doneness - taste, should be like a cooked potato.
- When done, drain any remaining liquid, stir in butter, sherry and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/