Golden Rutabagas and Shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A rutabaga's skin is thick, waxy, and tough, so a paring knife works best for peeling. After peeling, chop the rutabaga in half with a heavy knife or cleaver, then cube, slice, or dice as needed. Ingredients:
5 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds) |
1 tablespoon butter |
12 shallots, peeled and halved |
1 cup fat-free, less-sodium chicken broth |
1/2 cup madeira wine or dry sherry |
2 tablespoons honey |
1/4 teaspoon salt |
1/2 teaspoon minced fresh thyme |
1/8 teaspoon freshly 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. 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). Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.
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