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A MARIO BATALI RECIPE

Sautéed Rutabagas

With Chiles, Mint, and Maple

Recipe courtesy of Molto Batali (ecco 2011)

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Ingredients

Serves 8 to 10 as a side dish

Garlic
Olive Oil
Red Wine Vinegar

¼ cup extra virgin olive oil

2 to 3 pounds rutabagas, peeled and cut into ¾-inch cubes

4 garlic cloves, thinly sliced

1 teaspoon hot red pepper flakes

3 tablespoons red wine vinegar

3 tablespoons maple syrup

Salt, to taste

3 tablespoons chopped fresh mint leaves

Directions

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.

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