Honeyed Rutabaga With Caramelized Onions Recipes

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IRISH RUTABAGAS(SWEDES OR YELLOW TURNIPS) WITH CARAMELIZED ONION



Irish Rutabagas(Swedes or Yellow Turnips) With Caramelized Onion image

Turnips became popular in Ireland as human food during the great famine and have remained popular. I especially like this combination of turnip and onion. Easy and economical to serve. For my way of cooking this recipe has far too much butter & oil. I would use a "No OIl" spray for the onions and perhaps 1 tbsp of butter. _ I love butter and I love the flavor it gives but------------------

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs rutabagas, peeled and cut into 3/4 inch cubes
salt
fresh ground pepper
4 -8 tablespoons butter
1 lb onion, chopped
2 -3 tablespoons olive oil
finely chopped parsley

Steps:

  • Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
  • Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
  • Stir in the caramelized onions, taste and adjust seasoning.
  • Serve piping hot (reheat in the oven if necessary).

RUTABAGAS WITH CARAMELIZED ONIONS



Rutabagas with Caramelized Onions image

Categories     Onion     Vegetable     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Fall     Winter     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 4

8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey

Steps:

  • Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
  • Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
  • Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

HONEYED RUTABAGA WITH CARAMELIZED ONIONS



Honeyed Rutabaga With Caramelized Onions image

This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife.

Provided by Mercy

Categories     Onions

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 4

8 tablespoons butter
1 3/4 lbs onions, halved, thinly sliced
2 1/4 lbs rutabagas, peeled, cut into 1/2 to 3/4 inch pieces
2 tablespoons honey

Steps:

  • Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
  • Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
  • Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
  • Melt 3 tablespoons butter in large skillet over medium-low heat.
  • Add rutabagas; sauté until heated through, about 10 minutes.
  • Drizzle honey over.
  • Gently stir in onions.
  • Season with salt and pepper.

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