Rutabagas and Carrots/Brukiew z Marchwi Zasmazana

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Rutabagas and Carrots/Brukiew z Marchwi Zasmazana
Rutabagas make this a filling side dish, perfect for a chilly autumn evening.

Ingredients

        1 large rutabaga*

        6 to 8 medium carrots

        4 c. water; 1 tsp. salt

        3 tbsp. butter or margarine, softened

        2 tsp. all-purpose flour; 1 tbsp. sugar

        1 tbsp. chopped fresh parsley or 1 tsp. dried parsley flakes

        ½ tsp. salt.

*Rutabagas are available at most supermarkets year-round. Look for rutabagas that are smooth skinned, firm to the touch, and heavy for their size.

Instructions

Step 1:
Peel rutabaga and carrots and cut into bite-sized pieces.

Step 2:
In a large saucepan, bring water and salt to a boil.

Step 3:
Add vegetables and cook about 15 to 20 minutes, or until tender but not mushy.

Step 4:
Meanwhile, blend butter, flour, sugar, parsley, and salt with a fork. Melt butter mixture in skillet over medium heat.

Step 5:
Drain vegetables and place in a bowl. Pour sauce over vegetables, mix well, and serve steaming hot.

Food: Rutabagas and Carrots/Brukiew z Marchwi Zasmazana

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