Golden Rutabagas and Shallots |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cooking Light. Dec 2004 Ingredients:
1 1/2 lbs cubed peeled rutabagas (about 1 1/2 pounds) |
1 tablespoon butter |
12 shallots, peeled and halved |
1 cup reduced-sodium fat-free chicken broth |
1/2 cup madeira wine or 1/2 cup dry sherry |
2 tablespoons honey |
1/4 teaspoon salt |
1/2 teaspoon minced fresh thyme |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Place rutabaga in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain.
2. While rutabaga cooks, melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes.
3. Add 1 cup chicken broth, Madeira wine, honey, and salt; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes).
4. Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.
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