A few years back I took a cooking class with a group of friends, and we got to prepare one of those big, brown, waxy things! A RUTABAGA! Turns out, they're really good. Not so easy to find around when you are looking for one, but they seem to be everywhere when you aren't! But finally found one when I wasn't looking and figured I'd buy it anyway. A google search brought me to what looked like a great recipe for rutabagas. It was. It was delicious. Simple, quick and so good. Now I need to find another rutabaga and make it again!
Sliced Rutabagas with Browned Butter and Pepper
Source: Food and Wine - April 2010, recipe by Jimmy Bradley
adapted by There's Always Thyme to Cook
3 tablespoons unsalted butter
1 large rutabaga (the big dark brown vegetable, covered with wax)—quartered, peeled and sliced very thin on a mandoline, or with a vegetable peeler
salt and freshly ground pepper, to taste
In a large skillet, melt the butter until just starting to brown. Add the sliced rutabaga, sprinkle on the salt and pepper and cook over moderately high heat. Toss frequently, until tender and browned in spots, about 12-15 minutes. Season with more pepper, if desired. Serve.
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