Honeyed Rutabaga With Caramelized Onions

"This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife."
 
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Ready In:
1hr 15mins
Ingredients:
4
Serves:
8
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ingredients

  • 8 tablespoons butter
  • 1 34 lbs onions, halved, thinly sliced
  • 2 14 lbs rutabagas, peeled, cut into 1/2 to 3/4 inch pieces
  • 2 tablespoons honey
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directions

  • Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
  • Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
  • Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
  • Melt 3 tablespoons butter in large skillet over medium-low heat.
  • Add rutabagas; sauté until heated through, about 10 minutes.
  • Drizzle honey over.
  • Gently stir in onions.
  • Season with salt and pepper.

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Reviews

  1. My daughter and grandson are allergice to dairy, so I used coconut oil instead of butter. It was the bomb!
     
  2. It was good, but I'd be tempted to try something else rather than make it again. I made some alterations: I used smartbalance instead of butter. And I used splenda sugarfree honey. I still could have cut back on the smartbalance, it was too buttery. I love both onions and rutabagas and wanted to see what this would taste like; not too bad.
     
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Tweaks

  1. My daughter and grandson are allergice to dairy, so I used coconut oil instead of butter. It was the bomb!
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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