2 pounds small to
medium-size rutabagas
2 tablespoons
butter
2 tablespoons
fresh cream
Honey
Salt and fresh
ground pepper
Rutabagas are a cross between a turnip and kale. They requires twice the cooking time as a turnip. Peel or scrape rutabagas. Cut into quarters or julienne. Cover and cook in a small amount of water over medium-high heat. Drain. In a large skillet melt butter over medium heat. Sauté rutabagas and spoon into a serving dish. Add cream, a drizzle of honey and season to taste.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist