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Bacon Turnip and Rutabaga sandwich
Pick your favorite bread or gluten-free bread out for this one, there are plenty of options such as Udi's or Canyon - you could even use rice cakes or corn tortillas if no gluten-free breads are in stock at your local store.
8 slices of bread or corn tortillas or rice cakes
4 center slices of beefsteak tomatoes
Get out that skillet, those paper towels or microfiber cloths (get a pack in a color you do not use for cleaning such as maybe pink or chartreuse), make sure your utensils and dishes are clean - and get ready to start cooking.
1 turnip - washed, peeled and shredded (up to 1 cup)
1 rutabaga - washed, peeled and shredded (up to 1 cup)
8 slices of bacon (try turkey bacon or veggie bacon)
2 tablespoons water or cooking wine
Place the skillet on the stove, get those 8 slices of bacon in, and place on low - medium heat. Cook for 5 minutes, turn over bacon strips with tongs or spatula. Add shredded turnip and rutabaga. Place cover on skillet and let cook for 8 - 10 minutes.
Turn off heat.
Place mixture on paper towels carefully with spatula.
If there is extra veggie mix, add to a salad such as home-grown sprouts, tuna salad, or wilted lettuce.
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