Pan Rosted Rutabaga

By adamnsvetcooking
September 25, 2011
5 Comments


Author Notes: This recipe is very easy and delicious. A great substitute to potatoes, pairs great with turkey, ham and roast. adamnsvetcooking

Serves: 2

  • 1 pound Pealed Rutabaga, diced in 1/2 inch dice
  • 3-4 Cloves or garlic, minced
  • 1 Medium sized onion, diced
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • 1 teaspoon Fresh thyme
  • 1 tablespoon Rosemary
  • Salt and pepper to taste
  1. In a large skillet on low medium heat warm the butter and olive oil. Add the onions and saute for few minutes, add the garlic and the rutabaga. Season with salt and pepper, thyme and rosemary. Cover the skillet and cook for 30 to 40 minutes, checking for the rutabaga for softness and caramelization. Once the rutabaga is soft: serve!

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Reviews (5) Questions (0)

5 Comments

reggieyum November 27, 2011
Another root veggie discovered. We had a friend to dinner who I new loved rutas, and so I tried this recipe. The only difficult part was cutting the big, honkin' rutabaga. I seasoned with thyme, but had no rosemary - so I used some fresh grated nutmeg instead. It carmelized beautifully and was yummy, Even my husband (who was pretty leery) ate it and enjoyed. This one was a hit.
 
Author Comment
adamnsvetcooking September 26, 2011
<br />Thanka guys! I hope you all enjoy the recipe.
 
lapadia September 25, 2011
A great side, Yum!!!
 
wssmom September 25, 2011
Looks lovely!
 
GiGi26 September 25, 2011
mmmmm Now, this is one way of cooking rutabaga I haven't tried. But, I will be trying your recipe soon.