January 3, 2013 by chicagogrilling365
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.
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.