Roots

by Donald Ohlen

serves 4

2 large carrots
2 parsnips
1 rutabaga
2 tablespoons butter
2 tablespoons water
1 tablespoon brown sugar
salt and pepper

Peel and slice carrots, parsnips and the rutabaga diagonally into 1/2-inch pieces. Try to make them roughly the same size. Parboil the rutabagas for about 10 minutes. Sauté the vegetables over medium heat in 1 tablespoon of butter, water and brown sugar. Cover and cook for 15 minutes. Uncover and cook until the vegetables are brown and caramelized (about 10 more minutes); then add the last tablespoon of butter and cook for 5 more minutes.

Serve with beef tenderloin, veal chops or other hearty main courses.