2 ½ lb Rutabagas, peeled, cut into 2” cubes.
2/3 cup finely diced slab bacon
1 Tbs. unsalted butter
1 large onion, finely chopped
1 Tbs. all-purpose flour
¾ cup beef broth or stock
¼ tsp. sugar
Salt and freshly ground black pepper
1 tsp. chopped sage, or ¼ tsp. dried
Chopped fresh parsley
Cook the rutabagas in boiling salted water for 4 minutes. Rinse under cold running water; drain.Reserve.
Cook the diced bacon in boiling water 10 minutes. Drain.Pat dry with paper towels.
Melt the butter in a heavy saucepan over medium-low heat. Add the bacon; sauté until lightly browned.Stir in the onion; cook, covered, 5 minutes. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the broth, sugar, salt and pepper to taste, and sage. Cook 3 minutes.Add rutabagas, tossing well to coat with the mixture. Cook, covered, until tender, 20 to 25 minutes.
When the rutabagas are tender, remove the cover and raise the heat.Cook, stirring constantly, until the liquid is thick and syrupy. Sprinkle with parsley. Serves 6.
