Honeyed Rutabaga With Caramelized Onions

Total Time
1hr 15mins
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.

Ingredients Nutrition

  • 8 tablespoons butter
  • 1 34 lbs onions, halved, thinly sliced
  • 2 14 lbs rutabagas, peeled, cut into 1/2 to 3/4 inch pieces
  • 2 tablespoons honey


  1. Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
  2. Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
  3. Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
  4. Melt 3 tablespoons butter in large skillet over medium-low heat.
  5. Add rutabagas; sauté until heated through, about 10 minutes.
  6. Drizzle honey over.
  7. Gently stir in onions.
  8. Season with salt and pepper.


Most Helpful

My daughter and grandson are allergice to dairy, so I used coconut oil instead of butter. It was the bomb!

Brenda Gates April 14, 2007

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.

Chef wannbe April 07, 2006

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