I loved potatoes.
For the first few months into my diet I actually felt like we broke up or something. They did nothing to me (except maybe make my butt too big for my jeans). They comforted me when I was blue, quenched my desire for pillowy goodness, and were a perfect vehicle for the cheesy-buttery-sour creamy-deliciousness that I came to love.
But like many bad relationships, I figured as much as I loved them, our love affair needed to be laid to rest. However, instead of resigning myself to a Romeo & Juliet-esque ending where, let's be honest, no one wins, I decided to find a new love. I began searching for my potato substitute from the depth of despair, and with only a few missteps I found a vegetable that was like manna from heaven - the rutabaga.
They're not much to look at, (this love metaphor gets funnier and funnier), but with a little cleaning up and the right coaxing they make a heavenly hash.
Rutabaga hash with mushrooms, bell peppers & green onions
Ingredients
1/2 rutabaga (for 1 serving)
olive oil
salt, black & red pepper, garlic powder
1/2 c mushrooms
1 bunch green onions (greens only)
2 small sweet bell peppers
Directions
- Preheat oven to 425º, chop rutabaga evenly into small pieces - julienne then dice for the perfect brunoise (1/8" cubes)
- spray with olive oil and mix until completely coated, season
- Place in oven for 15-25 minutes (check often for tenderness)
- Meanwhile, heat a skillet coated with olive oil to medium heat
- Add mushrooms, onion tops, and sliced bell peppers
- Salt mixture to help it break down more easily, let cook, stirring occasionally for 5-7 minutes, remove from heat
- When rutabaga is tender, add to skillet with other vegetables, and return to heat until they brown slightly, adjust seasoning as needed