Empty My Fridge
Kardea Brown's Rutabagas with Cranberry Sauce
Ingredients
- Butter8 tbsp
- Rutabaga · peeled3 lb
- Shallot · peeled quartered6
- Rosemary4 sprigs
- Salt
- Black pepper · ground
- Cranberry1
- Sugar1 cup
- Brown sugar½ cups
- Orange · juiced1
Instructions
- Preheat the oven to 400°F. Butter a deep 9x13-inch baking dish.
- Put the rutabagas and shallots in the dish. Cut the stick of butter into slices and spread over the top. Strip the leaves from 3 rosemary sprigs and scatter them over, then season with salt and pepper to taste.
- Roast until the rutabagas are deep golden, about 45 minutes.
- Meanwhile, put the cranberries, granulated sugar, brown sugar, orange rind, orange juice, the remaining rosemary sprig and 3/4 cup water in a medium saucepan. Cover and cook over medium heat until the cranberries burst, about 30 minutes.
- Take the cranberries off the heat and set aside until serving. Discard the rosemary sprig.
- Take the rutabagas out of the oven, toss them, and serve drizzled with the cranberry sauce.
Summarized from Food Network's video. Watch it for the details.
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