- 1 lb rutabagas
- 2 tbsp unsalted butter
- 2 tsbp sugar
- 1/2 cup vegetable broth
- salt and freshly milled black pepper
- Peel the rutabagas well to completely remove the tough (and often artificially waxed) skin. Cut them into 1/2-inch cubes.
- Melt the butter in a saucepan over medium to high heat. Add the sugar and cook until it starts to melt, stirring constantly.
- Add the rutabagas and the broth and reduce the heat. Cover and simmer for 10 to 15 minutes, stirring often, until the rutabagas are al dente. The liquid should be almost completely absorbed. If not, increase the heat for a few minutes. Shake the pot to give the rutabagas an even glaze. Season with salt and pepper and serve hot.