I lied. I said in my Blissgiving post that I was going to do a mash cauliflower, but the beauty of being the creator of this blog is the power I have to change my mind. For the past five years I have done mashed cauliflower for Thanksgiving. This year I wanted to branch out. I wanted to explore. I wanted to wander. My wandering brought me to my favorite crinkle fry maker: the Rutabaga. I didn’t want to just make mash though, I decided to toss-up some caramelized onions. Why not also add some balsamic vinegar in with the onions? Yum… I love the flavor added with balsamic. While I’m at it, I have some pepper bacon in the fridge, some of that up and toss it in. Oh my, so good. Sometimes you make something that although traditional seeming and simple, yet the comfy tastes and just goodness make you think: this is enough. I could just eat this. A little rutabaga, a little onion, a little balsamic, and a little bacon, that’s all it takes to get to palette bliss. GO!
Balsamic Caramelized Onions with Peppered Bacon Rutabaga Mash
- 2 Rutabaga
- 2 tbsp grass-fed ghee
- sea salt
- 1/2 yellow onion
- 2 tsp balsamic vinegar
- 1 slice of peppered bacon
Let’s Make it Happen: Start with the rutabaga. Skin that puppy. Now slice it into cubes. Boil in water on the stove until tender (soft). Meanwhile you can begin to work on the onion. Cut slices of onion. Caramelize. When it is almost done add in some balsamic. Remove from the fire. Now fry up the bacon. Note: feel free to add more bacon, I was just doing a smaller amount since the turkey will be the protein star on Thanksgiving. Once the rutabaga is done. Process with sea salt and butter. Throw in the bacon and onion and you’re good to go.