Thursday, August 27, 2009


yields eight servings (serving size: 1/2 cup)

2 bacon slices, cut crosswise into thin strips
5 1/2 cups, cubed peeled rutabaga (about 2 pounds)
4 cups water
2 cups cubed peeled baking potato (about 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook bacon in a Dutch oven over medium heat 5 minutes or until done (but not crisp). Add rutabaga, water, and potato. Bring to a boil; cook 20 minutes or until tender. Drain the rutabaga mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine 3/4 cup cooking liquid and rutabaga mixture in a blender, and process until smooth. Stir in salt and pepper.

bacon recipe courtesy of: Cooking Light, November 2000

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