FINNISH BROWNED RUTABAGAS - (PAISTETUT LANTUT - FINLAND)
This is from "Best of Finnish Cooking." I haven't made it yet. It's usually served with roasts.
Provided by Debbie R.
Categories Vegetable
Time 40m
Yield 1 rutabaga
Number Of Ingredients 4
Steps:
- Peel the rutabaga and cut it into small cubes, about 1/2-inch.
- In a heavy skillet, melt the butter and saute the cubes over medium heat until brown on all sides, stirring often.
- Add the sugar or syrup, cover and let cook over low heat, stirring occasionally for 20-30 minutes or until soft. Add salt and pepper to taste. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Owl
[email protected]These browned rutabagas are a great way to add some variety to your side dish rotation. They're easy to make and very flavorful. I highly recommend giving them a try.
EJ Carter
[email protected]I made these browned rutabagas for a potluck and they were a big hit! Everyone loved them. I will definitely be making these again for my next party.
Joel Faraone
[email protected]These browned rutabagas were a bit too oily for my taste. I think I would use less butter next time. Otherwise, they were very good.
Precious Ugochukwu
[email protected]These browned rutabagas were a great way to get my kids to eat their vegetables. They loved the sweet and savory flavor. I will definitely be making these again.
Zubair jee
[email protected]I'm not a big fan of rutabagas, but I really enjoyed these browned rutabagas. The browning process really mellowed out their flavor and made them much more palatable. I would definitely make these again.
Chaudhary_kaleem_ullah
[email protected]These browned rutabagas are a great make-ahead side dish. I usually make them on the weekend and then reheat them during the week. They're just as good the second time around.
Tiffany Hendrix
[email protected]I love how versatile this recipe is. I've made it with different types of root vegetables, such as carrots and parsnips, and it always turns out great. The browning process really brings out the natural sweetness of the vegetables.
Danielle Ledesma Pulido
[email protected]These browned rutabagas were a great way to use up some leftover rutabagas. They were easy to make and turned out very flavorful. I served them as a side dish to pork chops and they were a big hit.
Md Apon hossain
[email protected]I had never tried browned rutabagas before, but I'm glad I gave this recipe a try. They were surprisingly delicious! The browning process really intensified their flavor. I will definitely be making these again.
Elizabeth Duncan
[email protected]These browned rutabagas were a bit too sweet for my taste. I think I would reduce the amount of brown sugar next time. Otherwise, they were very good.
Swalliho F. Sandee
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious and nutritious side dish. The rutabagas were tender and flavorful, with a slightly crispy crust.
Jean Haddad
[email protected]These browned rutabagas were a great success! The butter and brown sugar gave them a lovely caramelized flavor. They were a perfect side dish to our roast chicken.
Neha Jethwani
[email protected]I was pleasantly surprised by how much I enjoyed these rutabagas. I'm not usually a big fan of them, but the browning process really brought out their natural sweetness. Will definitely be making these again.
Husna Kazi
[email protected]This recipe is a keeper! The rutabagas turned out perfectly browned and caramelized, with a delicious sweet and nutty flavor. My family loved them.
James Cook
[email protected]These browned rutabagas were a hit! The perfect balance of sweet and savory, with a slightly crispy exterior and tender, flavorful interior. They were easy to make and a great addition to our dinner spread.