2 pounds rutabagas
2 tablespoons unsalted butter
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tablespoon chopped flat-leaf parsley
2 teaspoons fresh lemon juice
1. Peel the rutabagas and cut into 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat.
2. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste.
3. Add the rutabagas and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook until the turnips are tender, 7 to 8 minutes.
4. Remove the cover from the pan, and continue to cook the rutabagas until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes.
5. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the rutabagas are evenly coated.
6. Season to taste with additional salt and pepper. Serve immediately.Nutrition information: