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rutabaga hash with onions Recipe


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     rutabaga hash with onions

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   40 minutes

1 1/2 lbs fresh rutabagas, ends trimmed,
peeled, and cut into 1/2 in pieces
1 medium yellow onion, cut into 1/2 in pieces
2 celery stalks, cut in 1/2 and thinly sliced
1 Anaheim chile, stemmed,
seeded, and cut into 1/2 in pieces
1 small jalapeno chile, stemmed,
seeded, and minced
3/4 t sea salt
1/2 t pepper
3 T finely chopped cilantro stems plus
Tabasco or Sriracha
3 T olive oil

Pour olive oil in a heavy skillet. Heat, then add rutabagas and onions. Saute until onion starts to soften (2 min). Reduce heat, cover tightly with a lid, and cook until rutabagas are tender when pierced, 7-12 minutes.
Stir in celery, chiles, salt, and pepper Cook uncovered, stirring frequently until rutabagas are browned and celery and chiles are fairly tender, 7-12 minutes.
Serving Suggestions
Serve with tabasco or Sriracha. Great with scrambled eggs.

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