• 12 Shallots, Peeled and Halved
• 3 Cubed Canadian Rutabagas (1/2 inch)
• 1 Tbsp. Butter
• 1 Cup Chicken Broth
• 1/2 Cup Dry Sherry (Non-Alcoholic Option; Apple Cider)
• 2 Tbsp. Honey
• 1/2 Tsp. Small Chopped Fresh Thyme
• 1/8 Tsp. Fresh Ground Black Pepper

PREPARATION:

Place rutabagas in a large pot with water and bring to a boil. Reduce heat and simmer until tender (30 mins). Drain excess water.

While rutabagas are cooking – melt butter in a medium saucepan; add shallots and sauté for 2 minutes. Add 1 cup chicken broth, sherry (or cider), honey and a pinch of salt. Bring to a boil. Once at boil, reduce heat and simmer for about 20 mins. (Reducing contents to about ½ a cup).

Add drained rutabagas, fresh thyme and black pepper to pan. Mix to coat. Voila! Enjoy this very tasty side dish.