Honey Glazed Rutabagas and Carrots
This recipe is courtesy of Chef Thomas Sacksteder of Gundersen Lutheran.
  • 1pound diced, peeled rutabagas
  • 1pound diced, peeled carrots
  • 2Tbsp. brown sugar
  • 2Tbsp. honey
  • 2Tbsp. Butter
  • 1/4tsp. salt
  • 1/4tsp. Black Pepper
  1. Bring a pot of water up to a boil. Add the rutabagas & carrots and cook for 4-5 minutes until fork tender.
  2. Drain the water and add the remaining ingredients to season. Stir well and serve.