Best 4 Honeyed Rutabaga With Caramelized Onions Recipes
In this article, we will be taking you on a culinary journey to create a delectable dish of honeyed rutabaga with caramelized onions. This sweet and savory dish is a symphony of flavors that will tantalize your taste buds and leave you craving more. We will guide you through the steps of selecting the perfect rutabagas, caramelizing onions to perfection, and combining them in a harmonious blend of honey, butter, and spices. This easy-to-follow recipe is sure to become a favorite in your kitchen, so let's dive in and explore the wonderful world of honeyed rutabaga with caramelized onions!
Check out the recipes below so you can choose the best recipe for yourself!
GLAZED RUTABAGAS
This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!
Provided by Michele Etling
Categories Side Dish Vegetables
Time 55m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
- Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g
HONEYED RUTABAGA WITH CARAMELIZED ONIONS
This is from Bon Appetit October 1997. I just love rutabagas and occasionally use them in place of potatoes in soups and stews. Peeling and cutting one is an adventure if you haven't done it before. A harp-type vegetable peeler is the best assault weapon for peeling and cutting the beast takes a sharp and heavy knife.
Provided by Mercy
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
- Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat.
- Add rutabagas; sauté until heated through, about 10 minutes.
- Drizzle honey over.
- Gently stir in onions.
- Season with salt and pepper.
RUTABAGAS WITH CARAMELIZED ONIONS
Categories Onion Vegetable Side Sauté Christmas Thanksgiving Vegetarian Root Vegetable Fall Winter Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
- Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
- Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)
HONEY-CARAMELIZED ONIONS
This is stupidly easy, and looks fancy! Makes an attractive side dish on a holiday table, but be sure to make lots if your family likes onions - they'll eat it up fast!
Provided by Cinnamom in Illinois
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Drain onions and place in small sauté/fry pan.
- Add honey and butter.
- Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
- Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
- Good with roasted poultry and pork.
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