Rutabagas with Caramelized Onions
| dish: side|
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
Melt 2 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper.
Adapted from Bon Appétit, October 1997