Name: Microbrew-Braised Rutabagas
Yield: Serves 6 as a Side Dish
Ingredients: ¼ tsp. Freshly ground black pepper; ½ tsp. ground Aleppo chile (see Cook’s Note); 4 tsp. kosher or fine sea salt; 2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ½-in/12-mm wedges; 1½ cups/360 ml Roasted Root Vegetable Stock or canned low-sodium vegetable broth; One 12-oz/360-ml. bottle porter-style beer; 2 tsp. finely chopped fresh oregano; 2 tsp. finely chopped fresh thyme; 2 tbsp. firmly packed dark brown sugar; 2 tbsp. unsalted butter; 1 large yellow onion, about 12 oz/340 g, thinly sliced; 1 tbsp. extra-virgin olive oil; ¼ tsp. ground cinnamon

Preparation info

Serves
6
as a Side Dish

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Who knew? With a little experimentation, I’ve discovered rutabagas and beer are made for each other. Add this side dish to a wintertime menu that features roast pork, grilled sausages, braised brisket, or even roast chicken. A porter-style beer works best, delivering a rich malt flavor without a bitter finish.

Ingredients

2 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
1 large

Method

In a Dutch oven or other heavy pot, melt the butter with the oil over medium-low heat until the butter is foamy. Add the onion and stir to coat evenly. Cover and cook until the onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until the onion is evenly golden brown and caramelized, about 20 minutes.
Add the brown sugar,

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