Rutabagas, a lovely yellow-hued root vegetable is somewhere between a turnip and a yellow potato in flavor and texture. More buttery than a turnip and not as peppery, this lovely root is perfect for roasting, pureeing (especially with a tart apple—yum) or in this case, boiling until tender and then sautéing in a pat of butter along with fresh rosemary. A side dish so simple, you’ll want to try it again with your other favorite root vegetables.
(To view this recipe, click on the blue title of the blog post above*)
Buttered Rutabagas with Rosemary
Ingredients:
- 2 large rutabagas, ends trimmed and peeled, diced
- 1 Tablespoon unsalted butter
- Salt and pepper
- 2 Tablespoons fresh rosemary, chopped
Directions:
- Bring a medium saucepan full of water to a boil. Add in the diced rutabagas and cook for 8-10 minutes, or until tender. Drain, and in the same saucepan melt the butter. Add in the rutabagas, season with salt and pepper, and also the rosemary. Cook for an additional minute over medium heat. Serve warm.
Tagged: buttered rutabagas, fresh rosemary, root vegetable, rutabaga, side dish
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