Mashed Rutabaga with Caramelized Onions

Recipe by Tania Burr

1 medium rutabaga (or two small)
1 Tbsp butter
¼ cup milk, buttermilk or light cream
Salt, pepper, nutmeg (optional)
1-2 medium onions
2 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
 
Start by preparing your caramelized onions. Peel and slice your onions into 1/8 inch thick slices. Any thinner and they will easily burn. Heat up your oil in a heavy skillet and add in the onions and a bit of salt. Cook over low heat for 10 minutes. Add in the balsamic and the brown sugar. Continue cooking on low heat, stirring often enough so that they don’t burn or stick. For soft onions you may need to cook for 30-40 minutes. It’s worth it though! While they are cooking, peel and cube your rutabaga. Boil it for 15-20 minutes until you can easily pass a knife through it. Drain it well. Leave the pot on the heat of the stove to remove any excess water. Add the rutabaga, butter, milk and desired spices into the food processor and blend until creamy. This can also be done with a fork or a masher depending on how creamy you desire the dish to be. Once the onions are done, mix them in with the rutabaga. The sweetness of the onions will compliment that of the rutabaga. Garnish with extra onions and serve.