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.
Serve with tabasco or Sriracha. Great with scrambled eggs.
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