Name: Honey-Braised Rutabagas
Yield: Serves 4 to 6 as a Side Dish
Ingredients: 1 tsp. kosher or fine sea salt; 2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ¾-in/2-cm cubes; 2 cups/480 ml. homemade chicken stock or canned low-sodium chicken broth; 3 tbsp. honey; ¼ tsp. freshly grated nutmeg; 3 tbsp. unsalted butter; Freshly ground pepper

Preparation info

Serves
4 to 6
as a Side Dish

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Opt for golden rutabagas instead of potatoes as a side dish for roast chicken or lamb. This simple braise delivers terrific flavor with the addition of honey and nutmeg.

Ingredients

3 tbsp. unsalted butter
2 lb/910 g rutabagas, ends trimmed, peeled

Method

In a large sauté pan, melt the butter over medium-high heat and swirl to coat the pan bottom. Add the rutabagas, stock, honey, and salt and bring to a boil. Reduce the heat so the liquid just simmers, cover, and cook, stirring occasionally, until the rutabagas are fork-tender but not falling apart, about 20 minutes.
Uncover the pan, increase the heat to high, a

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Ingredients

Method

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