2877. RUTABAGA SOUP with BACON and SAGE

yields 6-8 servings


2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves

Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.

Season rutabaga with pepper and stir in maple syrup. Cook for a few minutes, then add cream mixture. Simmer uncovered until rutabaga is soft, another 15 minutes or so. Purée in a blender and return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned. Remove to a couple of sheets of paper towel. Add sage leaves to bacon fat and cook on high heat a minute or so, until crisp. Drain on paper towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.

 

 

bacon recipe courtesy of: Florence Fabricant,"Root Vegetables and Thanksgiving, a Match Made in Heaven," The New York Times, November 14, 2012

2746. MASHED ROOT VEGETABLES with BACON VINAIGRETTE

makes 8 to 10 servings

1/2 cup apple cider vinegar

2 tablespoons yellow mustard seeds

4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes

1/2 pound thick-cut applewood-smoked bacon, diced

1 large white onion, diced

1 tablespoon (packed) dark brown sugar

Kosher salt, freshly ground pepper

2 tablespoons chopped flat-leaf parsley

Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately. 

Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes. 

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper. 

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

 

Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary). 

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

bacon recipe courtesy of: Victoria Granof, Bon Appetit, November 2012

2694. RUTABAGAS with BACON and ONION

2 slice bacon, fat retained
1/2 medium onion
1 rutabaga
1 tablespoon butter
1 tablespoon sherry

Peel rutabaga (with a vegetable peeler, like a potato) and cut into pieces about 1/2" X 1/4". Fry bacon in a medium sauce pan. When crisp remove and drain all but 1 tablespoon 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. Test for doneness. When done, drain any remaining liquid, stir in butter, sherry and serve.


bacon recipe courtesy of: Kathleen Zeller, Easy Gourmet Dinners.com

1571. RUTABAGA-BACON PUREE

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

1407. COLLARD GREENS with BACON and RUTABAGA

serves 4-6


2 cups of chicken stock
6 slices of bacon, cut into 1 inch pieces
1 teaspoon of vegetable oil
1 pound of collard greens, washed, trimmed and cut into two inch pieces
1 small rutabaga, peeled and cut into small squares
2 shallots, finely chopped
2 tablespoons of seasoned Nakano rice vinegar
2 teaspoons of crushed red pepper
Kosher salt to taste

In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.

To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.

Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.

Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.

After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.


courtesy of: Ethnic Spicy Food and More

248. HERB-BASTED CHICKEN with PEARL BARLEY, BACON, and ROOT VEGETABLE PILAF

makes 4 servings


Pilaf
2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Chicken
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary


For pilaf:
Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.

Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)

For chicken:
Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.

Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.


courtesy of: Bon Appétit, January 2006