Whipped Rutabaga with crispy bacon and shrimp


  • 1.5 – 2 cups of Rutabaga, cubed. You may not use the whole thing.
  • 3-5 shrimp, thawed, peeled
  • 2 slices of bacon
  • 1-2 tsp olive oil
  • salt and pepper


  1. Boil the cubed rutabaga in a medium sized pot. Salt the water. Let boil for 10-12 minutes until the rutabaga is fork soft.
  2. Chop the bacon into small pieces. When the rutabaga is almost done (3-4 minutes remaining), fry it up until it’s crispy. Set it aside and save the grease.
  1. Pan fry the shrimp in the bacon grease. The shrimp will turn bright pink when ready. Set aside the shrimp with the bacon. Save the grease.
  2. Going back to the rutabaga, drain the water from the pot. Mash the rutabaga by hand. Add bacon grease (about 1-2 tsp worth) Add the olive oil to help it get creamy. Salt and pepper to taste.
  3. Whip rutabaga with hand mixer or food processor if you want it chunk-free and extra creamy. I like this.
  4. Assemble the plate. On the foundation of whipped rutabaga, sprinkle a layer of crispy bacon. Stack your shrimp. Sprinkle more bacon on top.
  5. Enjoy!

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