- 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
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.
Pour in enough stock to barely cover them.
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.
Salt and pepper to taste.
If the liquid has not reduced to a syrupy glaze, uncover and boil down rapidly. Gently toss the rutabaga to coat with the glaze.
Sprinkle with parsley and serve.