Baked Rutabaga With Moroccan Spiced Onion Confit

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Sippity Sup
Nutrition per serving    (USDA % daily values)


Rutabaga, yet another great word to say! I'd classify it in the satsuma category of "fun words to say over and over again" I've never eaten a rutabaga but that doesn't mean I can't pretend to be an expert. Look at the list of ingredients. Um, yummy. Anise? Cinnamon? Plus you're stuffing something! Love to stuff one food with more food. You'll notice on the list of ingredients nowhere does it say "rutabaga" and when you go to Sippity Sup, it's the same thing.Um oops? At the end of the directions it says "serves 4" which would mean to me you'd need 4 rutabagas. I can't pretend that I'm going to make it this weekend because I'm having a love affair with my crock pot. Like all my affairs, it too will end; and then...I'm stuffin' me some Rutabaga!
e5607b207235   •  7 Feb   •  Report
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Ingredients for 4 servings

6 onions, peeled and sliced

2 T olive oil

1 t kosher salt

8 pieces of oil-packed sun-dried tomatoes cut into 1/4” dice

2 cinnamon sticks

1 t anise seeds

1 T ginger, peeled and grated

1 two-inch wide strip of orange peel

2 clv garlic, peeled and minced

0.5 t cumin, or more to taste

0.5 c fresh squeezed orange juice

3 T honey

0.5 t cayenne pepper (or to taste)

0 salt and white pepper to taste

1 ds red wine vinegar (optional)

2 T chives, minced (for garnish)

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