• 1 rutabaga
  • 1 tablespoon butter
  • Chicken or goose stock
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • Salt


Pare and dice rutabaga. For best flavored rutabagas cook them in chicken stock or stock made of goose neck, wing tips, gizzard, heart and feet. A young rutabaga should be tender in 20 minutes. Add sugar while it is cooking. At end of cooking period, there should be only a small amount of liquid. Brown butter, add flour and thin with 3 tablespoons of rutabaga liquid. Add to rutabaga, heat, and serve.