These glazed rutabagas look like topaz when cooked down with brown sugar, cider vinegar, and butter. My friend Jule adores rutabagas and thrift store jewelry. I came up with this dish for her.

Ingredients

　　1 large rutabaga (about 2 pounds), peeled and cut in 1/2-inch dice

　　2 tablespoons unsalted butter

　　2 tablespoons dark brown sugar

　　1 tablespoon cider vinegar

　　1 teaspoon salt

　　Put the rutabaga in a large skillet and add enough salted water to cover. Set over medium-high heat and bring to a simmer. Cook for 10 minutes or until slightly tender. Drain off the water and add the butter, brown sugar, vinegar, and salt. Bring to a boil, reduce the heat to low, and simmer for 12 minutes or until the rutabaga is very tender and the butter begins to brown. Serve warm.

　　A Southerly Course