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 applesWashed, 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


Steps:Directions: Critical Control Point /Quality Assurance
1In a large stock pot cover rutabagas with water.
2Bring to boil and cook until rutabagas are tender about 20 minutes. Drain well, and then return to pot and cover to keep warm.
3Heat 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.
4When onions are deep golden brown and caramelized, add cider vinegar and stir.Cook until internal temperature reaches 135°F.
5Cook until vinegar is absorbed and set aside.
6Add onion mixture to rutabagas and toss to coat. Let cook for a minute or two to heat through and serve.