We are fond of rutabaga (yellow turnip), and I use it frequently. I felt in a rutabaga mood one night, and put this dish together. It was delicious, and for two of us, made entrées for two meals. For a nice vegetarian dish, just leave out the chicken and use vegetable broth. There's plenty of flavor without the meat.

Eastern Fryup

2 T olive oil
1 small rutabaga, peeled and sliced
2 yellow summer squash, sliced
1 large yellow onion, sliced
1 large green pepper, chopped into chunks
1 tsp turmeric
1 tsp garam marsala or cinnamon
2 T chopped fresh oregano (or one T dried)
1 tsp ground cumin
1 T chopped fresh mint leaves
1/2 c chicken broth
1 cooked chicken breast, diced
salt and pepper to taste


1. In a large skillet, sauté onion in oil until translucent.
2. Add the rest of the vegetables and spices. Mix.
3. Cover the pan and cook vegetables until a crust forms on the bottom of the pan.
4. Stir the vegetables up, scraping pan bottom to get all the crusty bits.
5. Add chicken broth.
5. Cover and cook until the rutabaga is tender, about 20 minutes.
6. Add diced chicken and cook until chicken is heated through, about 10 minutes.