Day One Hundred and One: Glazed Rutabaga

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January 3, 2013 by chicagogrilling365

017I like root vegetables a lot.

They’re one of my favorite parts of winter.

Turnips, celery root, potatoes, carrots, beets, there are lots.

Jewel had some good looking rutabaga.

When you cook a whole root vegetable, there are essentially only two ways in which to prepare them: roasting or boiling.

However, if you cut them into smaller portions, it lowers the cooking time, allowing for more alternatives.

In this case, I peeled the vegetable, then cut it into half-inch slices.

015I seasoned the slices with salt, pepper and canola oil and lay them on the grill.

I made a quick glaze with melted butter, honey, apple cider vinegar, and a touch of soy.

As I spooned it over the rutabaga, the flames kicked up and kissed the slices, giving them nice caramelization.

I didn’t garnish them or anything, so the picture is a little boring, but the flavor was nice.

Come on back.



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