We got some rutabagas in our CSA pickup last week, which was pretty exciting because neither Chris nor I had ever had them before, so it gave us something totally new to try. I did some quick reading about what to serve them with and overwhelming the recommendation seemed to be pork, so we picked up a garlic and black peppercorn tenderloin at Trader Joe's and grilled it up.
I found a recipe on Epicurious for Rutabagas with Caramelized Onions, and it was fantastic - and so easy! Caramelize some onions, boil some rutabagas, saute rutabagas, toss with onions and honey. Yum!
I can't wait to make these again! Recipe behind the cut...
Rutabagas with Caramelized Onions
Adapted from Epicurious.com
Ingredients:
- 4 tablespoons butter
- 1 tablespoon EVOO
- 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
1) Melt 3 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 1 tablespoon butter and 1 tablespoon EVOO in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over.
4) Gently stir in onions. Season with salt and pepper.
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