Prep 10 mins
Cook 20 mins
Another simple, good presentation for an under-appreciated vegetable.
- Cook the prepared rutabaga in a small amount of water until just tender.
- Drain well.
- Meanwhile, snip the apricots into quarters and soak them in a little boiling water.
- Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.
Delicious and attractive dish. I did not have apricots and used dried nectarines, and subbed honey for the brown sugar. It was amazingly good. I think that dried peaches or pears would also work well - they share that slight acidity that apricots have. I am looking forward to making this again. Update: I had leftovers and panfried them with my bacon and eggs this morning. The rutabagas caremelized and were even better than in the original recipe!
excellent recipe.....used 12 whole apricots and not halves.....was the hit vegetable of our Thanksgiving this year.....
Very much appreciated dish at our Thanksgiving dinner. Cut butter and brown sugar down to 1 tbsp each, kept dried apricots at 12, and had about 6 cups rutabaga. Delectable taste, easy to make. Thanks for a keeper!