Transylvanian Vegetables

by Nancy Otto

Servings: 8 servings

INGREDIENTS

8 tablespoons butter
1 large yellow onion, cut in wedges
1 rutabaga (1/2 pound), peeled & cut
into 1/2" thick slices
1 pound carrots, peeled & sliced
1 red bell pepper, cut in thin strips
Salt and Pepper to taste

INSTRUCTIONS

Melt butter in a large heavy skillet over medium heat. Add vegetables, stir to coat. Reduce heat to medium-low and cook 30 minutes or until vegetables are tender, stirring occasionally.

CHEF COMMENTS

Turnips may be substituted for rutabagas but are not as mild and sweet.

Tagged: sidedishes, vegetablesmixes add tags

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