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Rutabaga & Pancetta Recipe

rutabaga illustrationRutabaga is one of those foods that last well through the winter and you can usually find local rutabagas available year-round.

Rutabagas are similar to turnips but tend to be larger and their flesh is more yellow. Most of the rutabagas available in the grocery store are waxed and will keep well in a cool dark place, or the refrigerator, for up to 3 months. Obviously, you'll need to peel a waxed rutabaga before cooking and eating.

One cup of raw rutabaga has only 53 calories. Nutritional values includes 3.6 g fibre, 70 mg calcium, 499 mg potassium, 34 mg magnesium, and 37 mg vitamin C.
(Source: Bite My Words)

 

Rutabaga and Pancetta Hash
by Lucy Waverman

You can grate rutabaga with a food processor or use the large holes on a box grater.rutabaga

  • 2 tablespoons olive oil
  • 4 ounces pancetta, slivered
  • 1 cup sliced onions
  • 8 cups peeled and grated rutabaga (about 2 lbs)
  • ½ cup chicken stock
  • 1 teaspoon chopped fresh rosemary
  • Salt and freshly ground pepper
  • ¼ cup chopped chives
     

Method

Heat olive oil in a large skillet over medium heat. Add pancetta and sauté for 2 minutes or until fat starts to dissolve. Add onions and sauté for 2 minutes more or until softened. Add rutabaga and cook, tossing, for 6 minutes or until tinged with brown on edges.

Add chicken stock and rosemary, cover and cook for 12 to 15 minutes or until rutabaga is crisp and tender.

Season with salt and pepper and sprinkle with chives.