Author Notes: The last time I had rutabaga was at my mom’s house in NJ in the 1970’s. Seriously. Mom cooked many things that my sisters and I liked and some that we disliked (intensely in the case of liver and onions). One of the ones we liked was rutabaga although for the life of me I could not tell you why since she cooked it in a pressure cooker, mashed it and just put butter, salt and pepper on it. Mom wasn’t the most adventurous chef there was in those days (or these days for that matter!).
Yesterday I was at the market and happened to notice the rutabagas and thought…..why not? Then I scoured the internet for some suggestions. This recipe is an adaptation of one I found on Tasty Kitchen courtesy of Samantha Angela and is not at all vegan like her recipe. —BurghKitchen
Rutabaga Puree with Bacon and Caramelized Onions
Rutabaga, peeled and cubed in @ 1/2″ cubes
New Potatoes, peeled and cubed
cup Heavy Cream
Caramelized Onion and Bacon topping
Large Sweet Onion sliced thinly
Slices of Bacon cut in a small dice
- Place rutabaga and potatoes in a large pot and fill with water until covered.
- Bring to a boil and then allow to simmer for at least 20 minutes or until fork tender.
- While the vegetables are cooking, start preparing the onions and bacon. Heat a large skillet on the stove over medium heat. Add bacon pieces and cook until they are done.
- Remove the bacon from the pan and drain on a paper towel, keeping 2Tbsp of bacon fat in the pan. Heat over medium heat and add the onion.
- Saute the onions, stirring frequently, until they are fully browned or caramelized. Turn off heat.
- Once the rutabagas and potatoes are tender drain them and put back into the pan.
Add the butter and the cream and puree with an immersion blender until smooth. Add salt and pepper to taste.
Serve in a bowl topped with the caramelized onions and bacon bits.