Carrots and Rutabagas With Lemon and Honey

Rutabagas. Not something I’ve ever tasted before, and all they remind me of is Claire Hsu Accomando’s book Love and Rutabaga (which you should read if you haven’t!). But we got a couple in our CSA box so it was time to get adventurous and experiment! We tried these raw first and they are pretty good! Way better than I expected with a nice crunch and a good flavor. They cooked up pretty well, too, and complemented the carrots really well. Now I’m intrigued to try new ways to cook these up.

Carrots and Rutabagas With Lemon and Honey

Recipe courtesy Bon Appetit

1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

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~ by spontaneoustruth on June 1, 2010.

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