Prep 15 mins
Cook 45 mins
Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------
- 907.18 g rutabagas, peeled and cut into 3/4 inch cubes
- fresh ground pepper
- 59.16-118.32 ml butter
- 453.59 g onion, chopped
- 29.58-44.37 ml olive oil
- finely chopped parsley
- Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
- Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
- Stir in the caramelized onions, taste and adjust seasoning.
- Serve piping hot (reheat in the oven if necessary).
Oh the onions make it! I cut back on the butter (substantially -- gotta watch my fats), but I didn't miss it one bit with the sweet rutabagas. Why does something that look so bad taste so good? Excellent side dish, I'll do it again and again. Bergy, perfect!
this is great!!! The little kids picked out the onions,( but they didn't go to waste)Will fix this for a Holiday side dish
tried them for an easter dinner ... excellent! very easy to make and the flavor is great. i think this will be a regular for holiday meals in my house