Microbrew-Braised Rutabagas

Preparation info
  • Serves


    as a Side Dish
    • Difficulty


Appears in

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.


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


  1. 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.
  2. Add the brown sugar,