Serves 8 to 10 as a side dish
¼ cup extra virgin olive oil
2 to 3 pounds rutabagas, peeled and cut into ¾-inch cubes
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons maple syrup
Salt, to taste
3 tablespoons chopped fresh mint leaves
In a 12- to 14-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the rutabagas and cook, tossing frequently, until golden brown, 10 to 12 minutes.
Add the garlic, red pepper flakes, vinegar, and maple syrup, and bring to a boil. Cook until the liquid is reduced to a syrup around the rutabaga pieces, about 1 minute. Season with salt. Remove from the heat, toss with the mint, and serve.
Recipe courtesy of Molto Batali (ecco 2011)