Glazed Rutabaga
Ingredients
- 2 lbs rutabaga , peeled and cubed
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 to 11/2 cups vegetable or beef stock
- 3 Tbsp granulated sugar
- 2 Tbsp minced parsley , optional
Instructions
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Blanch the rutabaga for 3 to 5 minutes in boiling salted water to cover. Drain and dry in a towel. Sauté the rutabaga in 2 Tbsp of butter and olive oil for 3 to 4 minutes to brown lightly.
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Pour in enough stock to barely cover them.
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Add remaining 2 tablespoons of butter and the sugar. Cover and boil slowly for 20 to 30 minutes or until the rutabaga is tender but retains its shape.
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Salt and pepper to taste.
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If the liquid has not reduced to a syrupy glaze, uncover and boil down rapidly. Gently toss the rutabaga to coat with the glaze.
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Sprinkle with parsley and serve.
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