Sunday, 30 December 2007

Rutabaga with Caramelized Onions

Here is a somewhat simplified version of this recipe, from Epicurious, which was not a wildly complicated recipe to start with. I think it is improved by a generous garnish of parsley, if you have it, which unfortunately I didn't. The rich, caramelized onions go beautifully with the rutabaga. The caramelized onions do take some time to make, and require persistant stirring. The results, though, are well worth the effort.

4 servings
1 hour - 15 minutes prep time

Rutabaga with Caramelized Onions
1 large onion
2 tablespoons butter

4 cups diced rutabaga
1 tablespoon butter
salt and pepper

Peel and dice the onion. Put it in a large skillet with the butter over medium-low heat, and cook, stirring frequently, for about 45 minutes, until the onions are golden-brown. It may be necessary to reduce the heat to low towards the end of the cooking period to prevent them browning too much.

Meanwhile, peel and dice the rutabaga, and put it in a pot with water to cover. Bring to a boil, and boil gently for about 30 to 40 minutes, until tender. Drain it of all but a couple tablespoons of the cooking liquid, and mash it with the butter and salt and pepper.

Top with the caramelized onions, and a good sprinkling of parsley if liked and if available.

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