Ingredients

　　

Step 1

A recipe to tempt the “rutabagophobic.”

　　

Step 2

Peel and cube 1 pound (500g) rutabaga. Melt 4 tablespoons (50g) butter in a deep saucepan with 3/4 cup (200ml) water and a teaspoon of sugar. Drop the cubes into the pan with a couple of bay leaves and cover with a lid, shaking or turning them over from time to time. They will catch on the bottom of the pan if you don’t. Test for tenderness after twenty minutes. They should emerge sweet, softly toothsome, and as translucent as a glowing candle. Use as a side dish.

　　Tender