Just when you thought you were sick and tired of root vegetables! This delicious and adaptive recipe was created by Chef Patrick Hanniford at Hy-Vee on Asbury.

INGREDIENTS
4 slices bacon
Olive oil
1.5 lb potatoes
1.5 lb rutabaga
1 medium onion, diced
2 celery stalks, thinly sliced
1 Anaheim chili, diced
1 small jalapeno, minced
3/4 tsp kosher or fine sea salt
1/2 tsp pepper
3 Tb chopped cilantro
Tabasco

DIRECTIONS
1. Cook bacon in a 12″ skillet, over medium-high heat until crisp (5-8 minutes). Using a slotted spoon, transfer to paper towels to drain.

2. In a separate pan, add 2 Tb of olive oil. Sauté rutabagas, potatoes, and onion in fat over medium-high heat until onion starts to soften (2 min). Reduce heat to medium, cover tightly with lid or foil, and cook, stirring once, until rutabagas are tender when pierced (7-12 min).

3. Stir in celery, chilies, salt, and pepper; cook uncovered, stirring frequently, until rutabagas are browned and celery and chilies are fairly tender, 7 to 10 minutes. Fold in cilantro and bacon. At the table, add tabasco to taste.

4. Enjoy with over easy eggs for breakfast, brunch or dinner!