Cheryl’s Honey and Citrus Rutabagas and Carrots

I knew I needed to find another way of cooking rutabagas rather than the old fashioned mash em up throw in lots of butter and hope for the best.  I found a great starter recipe on epicurious, made a few changes, and discovered a great simple recipe that took less than half hour total between prep and serving time.  I also have to give my disclaimer that I cook by feel and often don’t weigh and measure so I am giving you the closest approximation to quantity that I can

From the field


Place a large pot about 6 quarts on stove fill with about 3/4 of water.  Add a pinch of salt.  Bring to a boil.  Take two rutabagas, wash.  Lop off greens and save for another recipe (I’ll work on one for us)  trim the weird looking hairy side roots.  Peel the skin.  Carefully slice into about 1/8inch thick slices.  The flesh can be a bit firm so go carefully.  A mandolin might come in handy for this.  After you sliced them into discs, slice lengthwise into long strips.  Then cut again on a diagonal across the strips.  I liked this style of cut its an easy mouthful size.  Set sliced up rutabaga aside.  Take about two large carrots, peel.  Cut in half lengthwise.  Slice a piece about 1/8 inch thick off side of carrot.  Roll carrot over onto the flat side and slice the carrot lengthwise into long “planks”.   After carrot is planked cut the planks into long strips.  Then cut again on the diagonal -just like you did the rutabaga.  Set aside.


Take sliced up rutabaga and toss into boiling, salted water.  Cook for about two minutes then add sliced up carrot.  Cook for about five minutes.  Check for doneness.  I like my vegetables cooked more firmly so for me the five to six minutes total cooking time is great.


Take two lemons and two juicing oranges.  Zest the peel from the fruit.  Use a rasp or grater for this being careful not to take too much of the pithy white part as this can be very bitter.  Squeeze the juice from the oranges and lemons into a separate bowl.  Set aside.  Strain the cooked carrots and rutabaga.

In a large sauté pan place about 1/4 cup butter and a splash of good flavored olive oil.  Let cook till butter gets a nice brown color.  Watch closely it can burn in a heartbeat!


Add carrots and rutabagas.

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Add juice and peel from lemons and oranges.

And about 1/4 cup of honey


Roughly chop about 1/2 cup of parsley and chives – you can use other herbs too like mint or cilantro, toss into carrots and rutabagas

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Stir well and serve.  This is great as is as a side dish with a fish like haddock, or over a pasta like orzo!!

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Original recipe source:

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Carrot, Cooked Vegatables, Herbs and tagged . Bookmark the permalink.

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