Rutabaga Caponata

By Saveur
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2 small rutabagas, peeled and cut into 1/2" dice

5 tablespoons olive oil


Freshly ground black pepper

1 onion, finely diced

1 clove garlic, minced

1 shallot, minced

2 tablespoons currants

1 tablespoon golden raisins

1/4 cup balsamic vinegar

2 tablespoons toasted pine nuts

1 teaspoon red pepper flakes

2 tablespoons sugar

1-1 1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon grated bittersweet chocolate or cocoa powder

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