Rutabagas with Carrots

Total time: 35 minutes
    Rutabagas, or Swedes as they are known in the UK, are a yellow turnip.  They add sweetness to vegetable soups or stews and are excellent, braised on their own, or, as in this case, with a bit of carrot, bacon and onion.

 Ingredients:

• 2 slices bacon
• 1 small onion
• 1/2 rib celery  (eat the other half)
• 1 small - medium rutabaga 
• 2 carrots
• 1 tbs butter
• 1 tbs sherry

 Instructions:

• Peel rutabaga (with a vegetable peeler - like a potato) and cut into pieces about 1/2" X 1/4" - you will need a big knife; it's a hard vegetable. 
• Peel and thinly slice carrot.  
• Peel and chop onion. 
• Chop celery. 
• Cut bacon into matchsticks. 
• Fry bacon in a medium sauce pan.  When crisp remove and drain all but 1 tbs fat. 
• Add onion, celery, and sauté until tender, about 5 minutes. 
• Add rutabaga, carrots, 1/2 cup water and bacon. 
• Bring to a boil, cover, reduce heat and simmer 20 minutes. 
• Test for doneness - taste, should be like a cooked potato. 
• When done, drain any remaining liquid, stir in butter, sherry and serve.