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Rutabagas with Bacon and Onion

Rutabagas
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Rutabagas, or Swedes as they are known in some places, are a yellow turnip. You can substitute white turnips.

Ingredients

Scale
  • 3oz (90gr) bacon, chopped
  • 1 medium onion, chopped
  • 1 tbs olive oil (if needed)
  • 1 medium – large rutabaga, (18oz, 500gr) peeled, roughly chopped
  • 1/2 cup (4oz, 120ml) water
  • 1 tbs butter
  • 2 tbs sherry

Instructions

  • Sauté bacon in oil 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, until done.
  • Drain any remaining liquid, stir in butter, sherry and serve.

Notes

Peel rutabagas with a vegetable peeler.
My bacon needs added oil in order to brown without sticking. If you have a lot of fat after frying the bacon, drain before adding the rutabagas.
You can substitute dry Marsala or 1 tbs white Balsamic or cider vinegar for the sherry

Nutrition

Find it online: https://thymeforcookingblog.com/2021/01/rutabagas-with-bacon-and-onion/