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.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
Step 2
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
Step 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.)
