Monday, April 5, 2010

Glazed Rutabagas and Carrots

I made this for dinner one night last week, and as odd as this may sound, I can't get enough of it. Like, I have eaten it for breakfast nearly every day since, can't get enough of it. Perhaps I had been experiencing some sort of weird rutabaga shortage in my system.

Well, whatever the reason, I am still loving this recipe. It would make a great side dish with just about anything, or even a nice salad course on top of either spinach, or as in the picture, sunflower sprouts. (Or if you're weird like me, you can have it for breakfast!)

I hope you enjoy it as much as I do!

Glazed Rutabagas and Carrots

2 Small Rutabagas, peeled and cut into 'sticks' (about 1 1/2 cups)
1 Cup Baby Carrots, or larger carrots cut into 'sticks'
1/2 Cup Water (more as needed)

Glaze Option #1

2-3 tsp Brown Sugar
2-3 tsp Butter

Glaze Option #2

1 Tbsp Apricot Preserves
Squeeze of Fresh Lemon Juice

Sunflower Sprouts or Baby Spinach for serving (Optional)

Put the rutabagas, carrots, and water in a medium saucepan over medium-high heat. When the water boils, reduce to a simmer and cook, uncovered, until the vegetables are soft, 10-15 minutes. If the pot gets too dry, add more water.

When the vegetables are done there should be just a little bit of water left. If there is a lot, go ahead and raise the heat a bit to boil it off.

For option #1:

With just a little bit of water left in the pot, add in the brown sugar and butter. Continue cooking over low heat until a glaze has formed on the vegetables.

For option #2

With just a little bit of water left in the pot, add in the apricot preserves and stir to coat. Squeeze in a bit of lemon juice and cook about one more minute.

If desired, serve over a bed of sunflower sprouts or baby spinach. The heat from the rutabagas and carrots will wilt the greens.

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