You could glaze a hub cap and I’d eat it. The key is to make the glazed item tantalizingly sweet – leave a little mystery. I’m not into savory foods swimming in syrup. This Finnish recipe shows lovely restraint, striking a delicate balance. In fact, shortly after I took my first bite I decided to make this recipe as often as possible for the rest of my life.
Rutabagas come from around northern Central Europe. Maple syrup and butter give the root the most addictive flavor and it makes a great side dish for salmon or roast chicken. A total eye opener. The technique would be lovely with any carb – carrots, potatoes, butternut squash – or even a hearty blend of them all.
| Servings |
| 2-4 people |
|
|
|
|
You could glaze a hub cap and I’d eat it. The key is to make the glazed item tantalizingly sweet – leave a little mystery. I’m not into savory foods swimming in syrup. This Finnish recipe shows lovely restraint, striking a delicate balance. In fact, shortly after I took my first bite I decided to make this recipe as often as possible for the rest of my life.
Rutabagas come from around northern Central Europe. Maple syrup and butter give the root the most addictive flavor and it makes a great side dish for salmon or roast chicken. A total eye opener. The technique would be lovely with any carb – carrots, potatoes, butternut squash – or even a hearty blend of them all.
|
Ingredients
- 2 lbs rutabaga (about 3 average rutabagas), peeled and cubed
- 4 Tbsp butter (1/2 stick)
- 1/8 cup maple syrup
- salt
- green bell peppers
Servings: people
Units:
Instructions
- Peel and cube your rutabagas and melt butter in a pan over medium. When it crackles, add the rutabagas. Increase the heat to high (or medium high) and brown the rutabaga.
- While browning, sprinkle with salt and pepper.
- When they are pleasantly browned, add maple syrup, toss and cover. Simmer gently until the rutabagas are tender.