Domenica Marchetti’s Pot Roast with Honey-Roasted Rutabagas

Preparation info

  • Serves

    4 to 6

    as a Main Course
    • Difficulty

      Medium

Appears in

Roots

By Diane Morgan

Published 2012

  • About

Like me, cookbook author and friend Domenica Marchetti was well into her twenties before she had her first taste of rutabagas. She said, “It’s not a vegetable that you see much in Italian cooking. It was at an old family-style restaurant in Detroit called the Blue Pointe, and the rutabagas came mashed, as a side dish. I liked them immediately—earthy and faintly sweet, with dense golden flesh. I had a notion that rutabaga and honey would be a good match, and they are. Here, the vegetable is

Ingredients

Method