Glazed Rutabaga Apricots Recipes

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GLAZED RUTABAGAS



Glazed Rutabagas image

This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!

Provided by Michele Etling

Categories     Side Dish     Vegetables

Time 55m

Yield 3

Number Of Ingredients 5

¼ cup butter
6 tablespoons brown sugar, or to taste
1 cup hot water
6 tablespoons soy sauce
1 large rutabaga, peeled and cubed

Steps:

  • Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
  • Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g

GLAZED RUTABAGA & APRICOTS



Glazed Rutabaga & Apricots image

Make and share this Glazed Rutabaga & Apricots recipe from Food.com.

Provided by Jenny Sanders

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 cups peeled diced rutabagas
12 dried apricots
2 tablespoons butter
2 tablespoons dark brown sugar

Steps:

  • Cook the prepared rutabaga in a small amount of water until just tender.
  • Drain well.
  • Meanwhile, snip the apricots into quarters and soak them in a little boiling water.
  • Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.

GLAZED RUTABAGAS



Glazed Rutabagas image

Make and share this Glazed Rutabagas recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 large rutabaga, peeled and cut not 1/2 inch dice (about 2 pounds)
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
1 teaspoon salt

Steps:

  • Put rutabaga in a large skillet and add enough d]salted water to cover. Bring to a simmer and cook for 10 minutes, or until slightly tender.
  • Drain off water and add the brown sugar, vinegar, and salt. Bring to a boil, reduce heat to low, and simmer for 12 minutes, or until the rutabaga is very tender and the butter starts to brown. Serve warm.

Nutrition Facts : Calories 51.9, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 389.5, Carbohydrate 4.5, Sugar 4.5, Protein 0.1

GLAZED RUTABAGAS



Glazed Rutabagas image

This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!

Provided by Michele Etling

Categories     Vegetable Side Dishes

Time 55m

Yield 3

Number Of Ingredients 5

¼ cup butter
6 tablespoons brown sugar, or to taste
1 cup hot water
6 tablespoons soy sauce
1 large rutabaga, peeled and cubed

Steps:

  • Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
  • Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g

LEMON-GLAZED CARROTS AND RUTABAGA



Lemon-Glazed Carrots and Rutabaga image

If you like carrots and rutabagas, this colorful side dish is a real winner.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dill weed
Dash salt

Steps:

  • Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Nutrition Facts :

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