Sun-dried tomatoes give the jam a deep tomato flavor, perfect for those winter nights when the warm days of summer seem far away.
Mashed Rutabagas with Sun-Dried Tomato-Bacon Jam
Makes 4 to 6 Servings
- 3 pounds rutabagas, peeled and cut into ¾-to 1-inch pieces
- 5 teaspoons kosher salt, divided
- ½ pound thick-cut bacon, chopped
- 1 (8.5-ounce) jar oil-packed sun-dried tomatoes, drained and chopped
- ¾ cup chopped sweet onion
- 4 cloves garlic, minced
- 1½ cups vegetable broth
- ¼ cup apple cider vinegar
- 2 tablespoons plus 1 teaspoon firmly packed dark brown sugar, divided
- ¾ teaspoon ground black pepper, divided
- 6 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh thyme
- Garnish: chopped fresh thyme
- In a large stockpot, combine rutabagas and 2 teaspoons salt; add enough cold water until rutabagas float. Bring to a boil, and reduce heat to medium-low; simmer until rutabagas are tender, about 50 minutes, adding additional water as needed.
- Meanwhile, in a 12-inch stainless steel skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and let drain on paper, towels, reserving 2 tablespoons drippings in skillet.
- To skillet, add tomatoes, onion, and garlic; cook, stirring occasionally, until onions are softened, 5 to 7 minutes. Stir in broth, vinegar, 2 tablespoons brown sugar, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until mixture is thickened, 30 to 35 minutes. Remove from heat. Stir in bacon; keep warm.
- Drain rutabagas; return to pot and reduce heat to low. Cook, stirring often, for 4 minutes. Remove from heat. Using a potato masher, mash rutabagas. Stir in butter, thyme, remaining 2¾ teaspoons salt, remaining 1 teaspoon brown sugar, and remaining ½ teaspoon pepper. Serve mashed rutabaga with tomato jam. Garnish with thyme, if desired.