Golden Rutabagas and Shallots

A rutabaga's skin is thick, waxy, and tough, so a paring knife works best for peeling. After peeling, chop the rutabaga in half with a heavy knife or cleaver, then cube, slice, or dice as needed.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 130
Caloriesfromfat 16 %
Fat 2.3 g
Satfat 1.2 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 21.2 g
Fiber 3.5 g
Cholesterol 5 mg
Iron 1 mg
Sodium 204 mg
Calcium 69 mg


5 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
1 tablespoon butter
12 shallots, peeled and halved
1 cup fat-free, less-sodium chicken broth
1/2 cup Madeira wine or dry sherry
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon minced fresh thyme
1/8 teaspoon freshly ground black pepper


Place rutabaga in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain.

While rutabaga cooks, melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add 1 cup chicken broth, Madeira wine, honey, and salt; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.