Even the smallest pinch of sugar will take any possible bitterness out of a rutabaga. The method that follows, of cooking the chopped vegetable with a small amount of butter and stock so that it takes on a deep, earthy richness, is one I use for carrots and turnips too. A very fine side order for roast chicken or something altogether more gamey.

Ingredients

　　a large rutabaga

　　a smallish onion, coarsely chopped

　　a small clove of garlic, crushed

　　butter – a walnut-sized lump

　　sugar – the merest pinch

　　enough chicken or vegetable stock or water to cover

　　Peel the rutabaga and cut it into large, fairly even chunks. Put it into a saucepan with the onion, garlic, butter, and sugar. Pour in enough stock or water just to cover the rutabaga and bring to a boil. Decrease the heat a little. Place a piece of wax paper or parchment paper over the top and then cover with a lid. Let simmer for twenty minutes or so, then lift the lid and boil vigorously until the liquid has almost evaporated. You should end up with butter-soft rutabaga on the point of collapse.

　　Tender