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Jim's Potato and Rutabaga Medley

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Ingredients

  • 1 medium sized rutabaga, peeled and cut into 1-inch cubes
  • 5 lb russet potatoes, peeled and cut into 1-inch cubes
  • Montreal Steak Spice
  • 1/2 lb. chorizo or Italian Sausages, casings removed
  • 1 green and 1 red pepper, cut into cubes
  • 1 large red onion, chopped coarsely
  • 2 cloves garlic, sliced
  • 1 package Knorr Bearnaise Sauce
  • 2 T chopped cilantro
  • 1 T capers, rinsed and drained (optional)

Details

Servings 12

Preparation

Step 1

Method:

Boil rutabaga until done; drain and set aside.

Boil the potatoes until done; drain and set aside.

Fry the chorizo/Italian sausage over medium heat until cooked through. Remove with slotted spoon, cover and set aside.

Fry garlic, peppers, and onion in oil from chorizo/sausage. Remove with slotted spoon and set aside.

Clean saucepan and re-combine all ingredients. Re-heat on LOW.

Prepare Bearnaise sauce, according to package instructions. Add to vegetable/meat mixture. Add capers, if desired.

Sprinkle with chopped cilantro and serve.

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