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Golden Rutabagas and Shallots

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.