Rutabaga

Rutabaga Wedges

2 large rutabagas

1 ½ tbs butter

salt and pepper

1/3 c chicken broth

1 tbs minced flat parsley

Peel the rutabagas thickly, cut into quarters then each quarter into 4 wedges. Melt butter in a large skillet, add the wedges, season generously with salt and pepper, toss to coat. Cover and cook about 10 minutes, turn the wedges so other cut side is down, cook about 5 minutes. Add the broth and stir, cover and simmer until the broth has evaporated and the wedges are nut brown, lightly glazed, and tender, about 3 minutes. Sprinkle with parsley, adjust the seasoning.