Rutabagas with Caramelized Onions (Irish)

In Ireland, "turnip" usually means rutabaga, the yellow-orange version of the vegetable, called "swedes" (short for "Swedish turnips") in the United Kingdom. Turnips, of whatever colour, were apparently a bit of a hard sell to the Irish in earlier years (farmers didn't like them because they required manure they thought better saved for the potatoes), but during the famine years of the nineteenth century, they were planted in some areas where potato crops failed. Darina Allen cites a report from Barnesmore, County Donegal, that in some places peoples' "skin turned yellow from the eating of swedes." For more modest consumption, she notes, in her Irish Traditional Cooking, that "If you are going to serve (rutabagas) mashed in the usual way, you should perk it up with caramelized onions."

3 Tbsp. Canola or extra-virgin olive oil
3 onions, sliced
sea salt
6-8 rutabagas, cut into ¾" (2 cm) cubes (~ 2 lbs/1 kg)
6 Tbsp. butter
black pepper, freshly ground

Heat the oil over low heat in a large skillet. Add the onions and stir to coat them all, then season generously with salt. Cook very slowly for 45-60 minutes, stirring occasionally, until the onions are golden brown and almost marmalade Like in consistency.

Meanwhile, put the rutabagas into a large pot of salted water and bring to a boil over high heat. Reduce the heat to medium and boil slowly for 20-30 minutes or until the rutabagas are soft.

Drain, transfer to a medium bowl, and mash thoroughly, beating in the butter.

Season generously with salt and pepper, then stir in the onions.

Makes 6 servings.