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! Serves 6.
- 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
- Peel roots and cut them into ½" pieces.
- 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.
- Remove lid, add the orange juice and vinegar, and simmer for another 12–15 minutes until sauce has reduced.
- Remove from heat and toss roots with fresh thyme and orange zest.