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Rutabagas with Caramelized Onions
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5 Tbs butter
1 lb onions, halved, thinly sliced
1 lb rutabagas, peeled, cut into 1/2- to
3/4-inch pieces
1-2 Tbs honey, to taste
salt & pepper to taste |
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Melt 3 Tbs butter in heavy large skillet over low heat. Add onions and sauté until brown, 40 minutes. •Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes.
Drain well. •Melt 2 Tbs 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.)
Serves 4.
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