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Roasted Rutabaga

Michael Bauce

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Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again. Cook on a very low flame slowly until softened, but not soggy (check it’s progression as it cooks). Remove cover and let any excess liquid cook off. Enjoy!

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