Rutabagas, Pancetta, and Peas

This week's recipe comes from CUESA's culinary intern, Julia Allenby.

¼ pound pancetta (about two thick slices), cut into ¼” strips
4 tablespoons butter
1½ pounds rutabagas (about 3 large roots), peeled and coarsely shredded
Salt and pepper, to taste          
½ cup fresh or frozen peas
1 tablespoon minced chives
1 tablespoon butter, optional

  1. Cook pancetta over medium heat in a large sauté pan, until well browned, about 10 minutes. Remove pancetta from the pan with a slotted spoon and drain on paper towels. Pour out all but 1 tablespoon of rendered fat from the pan.
  2. Add 4 tablespoons butter to the fat remaining in the pan, and melt. Add shredded rutabagas. Season with salt and pepper to taste, and stir to coat with butter. Cover pan, and cook over medium heat for about 15 minutes, stirring a couple of times.
  3. Meanwhile, cook peas in boiling salted water until done, 3 to 5 minutes. Drain peas, then set aside.
  4. Remove cover from rutabagas and cook for about 10 more minutes over medium heat, allowing rutabagas to brown slightly. Add drained peas and chives, and, if you’re feeling especially virtuous for eating your vegetables, throw in the additional butter. Stir to combine all ingredients, adjust seasonings, and serve immediately.

This dish is a great accompaniment to roasted pork or chicken. For a vegan version, omit the pancetta and replace the butter with olive oil.