Rutabaga with maple syrup, black pepper, and rosemary from Six Seasons: A New Way with Vegetables (page 369) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • KatieK1 on December 13, 2024

    Microwaved the rutabaga wedges and forgot to include the red pepper flakes, but they were still delicious. Interesting that Fyretigger plans to skip them. I didn't see that until now.

  • Fyretigger on March 02, 2024

    Really wonderful. The combination of the apple cider vinegar, maple syrup and black pepper is fairly well balanced. I overdid the black pepper a little bit. And next time, I think that I would skip the red pepper flakes. I'm keeping this in mind for the next holidays as a surprise substitution for sweet potatoes.

  • Yildiz100 on September 28, 2017

    I started with a bit more than half the amount of rutabaga (612 grams) and I needed to take off a pretty thick outer layer since they were a bit old, so I halved the other ingredients. I thought the vinegar was going to be overpowering but it actually absorbed very well after a minute and didn't taste too tart at all. The maple and rosemary were very nice too. I tried half with and half without black pepper and I thought that without was much tastier with a clearer taste of maple and rosemary. A pretty tasty dish, but maybe not good enough to get me to start buying rutabaga regularly. I would certainly try this again next time I end up with them though.

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