I have heard of rutabaga over the years but can’t ever recall having one. Needless to say, it became a culinary challenge. I quickly learned two things: one, a rutabaga is as a cross between the cabbage and the turnip (What the hell had I gotten myself into – thanks Google); and two, there is not much I could create with one rutabaga. So, I decide to make “chips” and BLTs for lunch.
- 1 Rutabaga
- Bacon grease (Cook bacon until your liking)
- Capful of HerbnFarm NW Seatown Smoke
Preparation: Preheat oven to 400 degrees. With a sharp knife or mandolin, thinly slice rutabaga. Toss with HerbnFarm NW Seatown smoke and bacon grease. In a cast iron skillet, spread slices into a single layer. Cook 15 minutes. Transfer rutabaga chips to paper towel to absorb excess oil.
Verdict: the chips were okay, but I don’t think I would purchase rutabaga again.