rutabagas, peeled and cut into 3/4 inch cubes
fresh ground pepper
4 -8 tablespoons
2 -3 tablespoons
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).