Rutabagas with Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish. Ingredients:
8 tablespoons (1 stick) butter |
1 3/4 pounds onions, halved, thinly sliced |
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces |
2 tablespoons honey |
Directions:
1. Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
2. Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
3. Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
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