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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 16%
  • Fat: 2.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 21.2g
  • Fiber: 3.5g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 204mg
  • Calcium: 69mg

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

Preparation

  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.
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