Stewed Rutabagas (Charleston)

Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavour. 

¼ cup Canola oil
1 tsp. dried thyme
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 large yellow onion, finely chopped
1 (1") piece ginger, peeled and finely grated
kosher salt
black pepper, freshly ground
3 lb rutabagas, peeled, cut into ¾" cubes
8 oz smoked pork neck bones
4 tsp. sugar
1½ cups chicken stock

Heat oil in a 12" skillet over medium-high heat. Add thyme, garlic, celery, onion, ginger, salt and pepper, and cook, stirring, until soft, about 4 minutes. Set aromatics aside.

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place rutabagas and pork bones in a 9x13" baking dish and sprinkle with 2 tsp. sugar; add aromatics and stock. Cover with aluminum foil; bake until rutabagas are tender, about 1 hour.

Uncover, and remove pork bones; cut meat away from bones, roughly chop, and return to rutabagas. Sprinkle rutabagas with remaining sugar, stir to combine, and continue baking until caramelized, about 5 minutes.