Prep 30 mins
Cook 45 mins
This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife.
- 8 tablespoons butter
- 1 3⁄4 lbs onions, halved, thinly sliced
- 2 1⁄4 lbs rutabagas, peeled, cut into 1/2 to 3/4 inch pieces
- 2 tablespoons honey
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
- Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat.
- Add rutabagas; sauté until heated through, about 10 minutes.
- Drizzle honey over.
- Gently stir in onions.
- Season with salt and pepper.
My daughter and grandson are allergice to dairy, so I used coconut oil instead of butter. It was the bomb!
It was good, but I'd be tempted to try something else rather than make it again. I made some alterations: I used smartbalance instead of butter. And I used splenda sugarfree honey. I still could have cut back on the smartbalance, it was too buttery. I love both onions and rutabagas and wanted to see what this would taste like; not too bad.