• 1 1/2 lb rutabagas, peeled, quartered and sliced 1/4" thick
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 2 tablespoons butter

Method

In a saucepan, cook rutabagas in boiling water with 1/2 teaspoons salt over medium heat until tender, about 10 minutes. Drain well.

Combine brown sugar, ginger, 1/2 teaspoons salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast, especially on a holiday table.  

Serves: 4 - 6

Contributor: Pat ciesla

 

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