Rutabagas have a mild flavor and are often cooked and used like potatoes. In this dish, we use citrus and fresh thyme to lend bright, fresh flavor to these cold-hardy roots. This recipe also works wells with turnips. Sow them in early spring for summer harvest or summer fall harvest; they store for months!
2 lbs rutabaga or turnip, greens removed (we used rutabaga)
1–2 cups water
2 tablespoons butter
½ teaspoon salt
1 tablespoon honey
1 orange, for juice and zest (about ½ cup juice, 1–2 tablespoons zest
1 tablespoon apple cider vinegar
1 ½ teaspoon fresh thyme
1. Peel roots and cut them into ½” pieces.
2. Put roots in a heavy-bottomed skillet or pot with about 1¼ cups of water, or enough to cover the roots halfway. Add butter, salt, and honey. Heat on medium high and cover, simmering until roots are soft, 8–10 minutes.
3. Remove lid, add the orange juice and vinegar, and simmer for another 12–15 minutes until sauce has reduced.
4. Remove from heat and toss roots with fresh thyme and orange zest.
Use the comments to share your root cooking tips.