Rutabaga

Root Vegetable Delight

Posted by Carole Koch

This recipe offers a good technique for preparing a sweet combination of fall root vegetables. Since we don’t have parsnips in the harvest, try substituting kohlrabi instead, or simply increase the amount of the other vegetables to equal the amount of missing parsnips. Since parsnips are sweet, you may want to use sweet onions and increase the amount of honey just slightly if you’re not using them.

1 onion, diced
2 medium rutabaga, peeled, cut into 1-inch pieces
2 medium parsnips, peeled, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
4 large carrots, cut in 2-inch pieces
2 tablespoons sugar
2 tablespoons honey
1 cup water
salt and pepper, to taste
4 tablespoons chopped fresh parsley (or try using thyme)

In a heavy saucepan, combine onions, rutabagas, parsnips, turnips, carrots, sugar, honey and water. Bring to a boil, cover and simmer until vegetables are tender, about 20 minutes. Uncover and cook until liquid has reduced to a glaze. Mix in salt and pepper to taste. Sprinkle with parsley and serve.

Serves 12.

From www.cinnamonhearts.com.

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