Sautéed Rutabaga or Turnips Glazed with Honey and Rosemary

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Rutabaga. Now, now, don’t run away. This under-appreciated vegetable is delicious when sauteed and glazed with our Orange Blossom Honey. Take a break from the worn-out faves (looking at you, carrots) and give this one a try. This recipe makes enough as a side for 2-4 people, depending on the size of your vegetables.


1-2 large rutabaga (or turnips)

vegetable oil for sauteeing

1 Tbsp Runamok Orange  Blossom Honey (or try Beekeeper’s Cut, Hibiscus Infused or High Plains Clover)

1 Tbsp chopped fresh rosemary or 1/2 Tbsp dried

Peel the rutabaga or turnips and dice into 3/4″ cubes. Put some oil in the bottom of a wide pan, enough to coat but not deep. Turn the heat on medium-high and add the vegetables. Saute for five minutes without disturbing and then turn with a spatula. Continue until the vegetables are lightly browned on the outside and tender on the inside.

Add a spoonful of honey and stir, making sure to coat all sides. Cook for one more minute, sprinkle on the rosemary, and serve.