Rutabaga Braised with Onion and Stock

• a large rutabaga
• a smallish onion, coarsely chopped
• a small clove of garlic, crushed
• butter a walnut-sized lump
• sugar the merest pinch
• enough chicken or vegetable stock or water to cover

1. Peel the rutabaga and cut it into large, fairly even chunks.
2. Put it into a saucepan with the onion, garlic, butter, and sugar.
3. Pour in enough stock or water just to cover the rutabaga and bring to a boil.
4. Decrease the heat a little.
5. Place a piece of wax paper or parchment paper over the top and then cover with a lid.
6. Let simmer for twenty minutes or so, then lift the lid and boil vigorously until the liquid has almost evaporated.
7. You should end up with butter-soft rutabaga on the point of collapse.

rutabaga, smallish onion, clove of garlic, butter, sugar, chicken

Taken from www.epicurious.com/recipes/food/views/rutabaga-braised-with-onion-and-stock-381666 (may not work)