Rutabaga with Caramelized Onions and Apple (May also used Beets Broccoli, Cabbage, Carrots, Cauliflower, Eggplant, Green Beans Turnips or Parsnips.)
Portion Size: ½ cup rutabaga
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 2 yellow or white onions | Washed, peeled and sliced thinly |
| 2 green apples | Washed, cored, and cut into matchsticks |
| 2 tablespoons brown sugar | |
| 2 tablespoons cider vinegar | |
| 2 to3 pounds rutabagas (Other vegetable) | Washed, peeled, and cut in ½-inch to ¾ inch cubes. Remove any tough stems or membranes. |
| ¼ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot cover rutabagas with water. | |
| 2 | Bring to boil and cook until rutabagas are tender about 20 minutes. Drain well, and then return to pot and cover to keep warm. | |
| 3 | Heat oil in large skillet over medium low heat. Add onions and apples and cook for about 30 minutes, stirring occasional. Add brown sugar over apples and onions and gently stir in. | |
| 4 | When onions are deep golden brown and caramelized, add cider vinegar and stir. | Cook until internal temperature reaches 135°F. |
| 5 | Cook until vinegar is absorbed and set aside. | |
| 6 | Add onion mixture to rutabagas and toss to coat. Let cook for a minute or two to heat through and serve. |
Posted in Vegetable Recipes
