Diced Sweet Rutabaga

with Olive Oil Brown Sugar and Potato Flaxes …

Sweet and Delicious.

• Pour at least a fourth-cup of olive oil into a dry pot (size 1 or more quarts) and swirl until it covers the pan bottom.
• Peel rutabagas and cut into about 3/8-inch cubes and add to the pan.

For each 4 cups of diced Rutabaga add:

• 1/4 cup *dark brown sugar.
    * If you don't have dark brown sugar, use granulated sugar and add a half-tablespoon of molasses.
• 1/2 teaspoon salt
• About a half-ounce of butter.
• 1 teaspoon black pepper.

• Shake the pan slightly to let the cubes settle.
• Add enough water to appear about a half-inch below the cubes, once rutabagas soften, the water should just cover them. Add water if needed.
• Cover and simmer until soft (about a half hour), turn the rutabaga occasionally and press them down into the water.
• Then turn the heat off and add just enough Potato Flakes(giving time for the flakes to swell) to absorb most of the liquid.
• Your Diced Sweet Rutabaga is ready to serve.
  
• Any extra food will last a couple of weeks in the refrigerator if packed while hot. I use small plastic bowls with snap lids.