bag’a chips

November 6, 2013 • Nancy Wolfson-Moche

Rutabaga (“baga” for short) chips are an alternative to classic hash browns for breakfast.  Rich with potassium, phosphorous, folate, Vitamin C and magnesium, rutabaga is a yellow turnip that has many of the benefits of a turnip minus a tad of its bitterness.

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serves 4

INgredients

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1 rutabaga

4-5 Tablespoons grape seed oil

few pinches pink sea salt

Process  Use a paring knife to remove any little hairs or rough spots from the skin of the rutabaga. Wash it well. Cut it in half, lengthwise (slicing it through the point at the bottom and the hard flat top).

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Place one half on a cutting board, flat side down. Starting at the bottom, slice into the rutabaga on the diagonal, creating thin crescent shapes.

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Continue to slice the half.  Set the crescents aside. Heat a cast iron or stainless steel skillet for about 2 minutes. Add about 3 Tablespoons grape seed oil.  Drop in the rutabaga crescents, until they fill the bottom layer of the pan. When they begin to brown around the edges, turn each one over. I use wooden tongs for this.  When both sides are slightly browned, remove from pan and dredge on a brown paper bag (make sure it is not printed with colored dyes).

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When much of the oil has seeped out, serve, topped with a sprinkle of sea salt.

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©Nancy Wolfson-Moche 2013

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.