Golden Rutabagas And Shallots
- 5 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
- 1 tablespoon butter
- 12 shallots, peeled and halved
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup Madeira wine or dry sherry
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/2 teaspoon minced fresh thyme
- 1/8 teaspoon freshly ground black pepper
- Place rutabaga in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain.
- While rutabaga cooks, melt butter in a large nonstick skillet over medium-high heat. Add shallots; saute 2 minutes. Add 1 cup chicken broth, Madeira wine, honey, and salt; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add rutabaga, fresh thyme, and black pepper to pan; toss gently to coat.
butter, shallots, chicken broth, madeira wine, honey, salt, thyme, freshly ground black pepper
Taken from www.myrecipes.com/recipe/golden-rutabagas-shallots (may not work)