I’ve said this before—my mom has a knack for finding good recipes to try! This most recent recipe comes from Sunset Magazine, and originally called for bacon, but I (obviously) omitted that—the rutabagas are the star of the show here! I’m pretty sure that when my mom handed me the recipe she said something like “Here, you guys eat unusual things, you might like this!” Its true—Irving and I do try some different things! I’d never cooked with rutabagas, but since being vegan already excludes quite a few foods (that are part of the mainstream American diet) I try to be fairly open minded and willing to try anything that comes in the vegan category.
Rutabagas are a root vegetable, and are really pretty, with white and purple skin and a white flesh. They are starchy like a potato, but have a bit of sweetness to them, although not sweet like a yam or sweet potato. If you haven’t already, give them a try—they might become a staple on your fall menus!
Rutabaga Hash, adapted from Sunset Magazine
1 1/2 pounds rutabagas, ends trimmed, peeled, and cut into 1/2-in. dice
1 medium onion, cut into 1/2-in. dice (red would be beautiful, but I only had yellow on hand)
2 celery stalks, halved lengthwise and thinly sliced
2 large carrots, diced
1 Anaheim chile, stemmed, seeded, and cut into 1/2-in. dice
3/4 teaspoon kosher or fine sea salt
1/2 teaspoon pepper
1 tsp ground cumin
3 tablespoons chopped cilantro
Sauté rutabagas, carrots and onion in olive oil over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7 to 12 minutes. Stir in celery, chile, salt, cumin and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chiles are fairly tender, 7 to 10 minutes. Sprinkle with cilantro. This made a great rice alternative for a starchy side dish with my Black Bean Soup. Enjoy!