Rutabaga with Peas & Mushrooms
Here's a nice all-in-one vegetable dish. It's is my take on this recipe here.
4 servings
1 hour - 20 minutes prep time
3 cups diced rutabaga
2 cups frozen green peas
2 cups diced fresh button mushrooms
2 tablespoons butter
1/4 teaspoon rubbed thyme
1/4 teaspoon rubbed savory
salt & pepper
Peel and dice the rutabaga, and put it in a pot with water to cover. Bring to a boil and boil steadily for about 30 minutes, or until tender.
Meanwhile, clean and dice the mushrooms. About 5 minutes before the rutabaga is done, add the peas to the rutabaga and heat up the butter in a skillet. Sauté the mushrooms until nicely browned all over. Season them with the thyme, savory, salt and pepper.
Drain the rutbaga and peas well, and mix with the mushrooms in a serving bowl. Serve at once.
4 servings
1 hour - 20 minutes prep time
3 cups diced rutabaga2 cups frozen green peas
2 cups diced fresh button mushrooms
2 tablespoons butter
1/4 teaspoon rubbed thyme
1/4 teaspoon rubbed savory
salt & pepper
Peel and dice the rutabaga, and put it in a pot with water to cover. Bring to a boil and boil steadily for about 30 minutes, or until tender.
Meanwhile, clean and dice the mushrooms. About 5 minutes before the rutabaga is done, add the peas to the rutabaga and heat up the butter in a skillet. Sauté the mushrooms until nicely browned all over. Season them with the thyme, savory, salt and pepper.
Drain the rutbaga and peas well, and mix with the mushrooms in a serving bowl. Serve at once.
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