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INGREDIENTS 2-3 rutabaga roots, cooked until just tender 3 Tablespoons olive oil 1 onion, chopped kosher salt and freshly ground pepper to taste DIRECTIONS To precook the rutabaga, there are two choices—either boil the roots whole, then peel and cube OR peel and cube the rutabaga, then cook in boiling water. To cook whole, simply boil for 20-30 minutes until a knife will easily pierce the flesh, into the center of the root. Remove from water and cook slightly before peeling by scraping off skin with a knife. While you may lose some nutrients, peeling the raw rutabaga is very simple with a knife or vegetable peeler and much easier than peeling the freshly boiled hot root. Leave the stems to use as a “handle” while peeling, then remove before cutting root into 1/2 inch cubes. Heat a heavy skillet and add oil. Add rutabaga in one layer and cook over medium-high heat for 3 minutes without moving, to allow cubes to brown on one side. Stir and add onions. Cook for about 10 minutes, stirring occasionally until all sides are browned and onions are caramelized. Remove from heat before seasoning to taste. Serve hot. Allow leftovers to cool before storing in an air-tight container in the refrigerator. Heat leftovers in microwave or hot oven. Copyright © 2011 Stefanie Samara Hamblen |
