Glazed Rutabaga Apricots Recipes

GLAZED RUTABAGAS

Steps:

• Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
• Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

GLAZED RUTABAGA & APRICOTS

Steps:

• Cook the prepared rutabaga in a small amount of water until just tender.
• Drain well.
• Meanwhile, snip the apricots into quarters and soak them in a little boiling water.
• Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.

SLOW-COOKER GLAZED ROOT VEGETABLES

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
• In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
• Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

GLAZED RUTABAGAS

Steps:

• Put rutabaga in a large skillet and add enough d]salted water to cover. Bring to a simmer and cook for 10 minutes, or until slightly tender.
• Drain off water and add the brown sugar, vinegar, and salt. Bring to a boil, reduce heat to low, and simmer for 12 minutes, or until the rutabaga is very tender and the butter starts to brown. Serve warm.