Source: Food52, Sept 15, 2011


1 pound pealed Rutabaga, diced into 1/2 inch cubes
3-4 cloves of garlic, minced
1 medium-sized onion, diced
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1 tablespoon rosemary
salt and pepper to taste


  1. In a large skillet on low medium heat, warm the butter and olive oil. Add the onions and saute for few minutes, then add the garlic and the rutabaga. Season with salt and pepper, thyme and rosemary. Cover the skillet and cook for 30 to 40 minutes, checking for the rutabaga for softness and caramelization. Once the rutabaga is soft, serve!