Directions:
- Cook bacon in a 12-in. skillet, preferably cast iron, over medium-high heat until crisp, 5 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Measure fat in pan and add oil if needed to make 3 tbsp. Sauté rutabagas and onion in fat over medium-high heat until onion starts to soften, 2 minutes. Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced, 7 to 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 to 10 minutes. Fold in cilantro and bacon. At the table, add Tabasco to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 896.77 Kcal (3755 kJ) | ||
| Calories from fat | 514.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.2g | 88% | |
|---|---|---|---|
| Cholesterol | 76.21mg | 25% | |
| Sodium | 946.86mg | 39% | |
| Potassium | 2829.54mg | 60% | |
| Total Carbs | 76.73g | 26% | |
| Sugars | 30.35g | 121% | |
| Dietary Fiber | 19.1g | 76% | |
| Protein | 24.7g | 49% | |
| Vitamin C | 193mg | 322% | |
| Iron | 0.2mg | 1% | |
| Calcium | 378.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 85.42 Kcal (358 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 88% | |
|---|---|---|---|
| Cholesterol | 7.26mg | 25% | |
| Sodium | 90.19mg | 39% | |
| Potassium | 269.52mg | 60% | |
| Total Carbs | 7.31g | 26% | |
| Sugars | 2.89g | 121% | |
| Dietary Fiber | 1.82g | 76% | |
| Protein | 2.35g | 49% | |
| Vitamin C | 18.4mg | 322% | |
| Calcium | 36.1mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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