Rutabagas and Carrots/Brukiew z Marchwi Zasmazana
Rutabagas make this a filling side dish, perfect for a chilly autumn evening.
– 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.
Peel rutabaga and carrots and cut into bite-sized pieces.
In a large saucepan, bring water and salt to a boil.
Add vegetables and cook about 15 to 20 minutes, or until tender but not mushy.
Meanwhile, blend butter, flour, sugar, parsley, and salt with a fork. Melt butter mixture in skillet over medium heat.
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