Prep time: 10 min | Cook time: 10 min | Ready In: 20 min
1 tablespoon olive oil
3 lbs. rutabaga, peeled and quartered
salt & pepper, to taste
1 cup chicken broth (or vegetable)
2 teaspoons cornstarch
3 tablespoons dijon mustard
1/4 cup parsley, chopped
Place the oil in a large, deep skillet, that can later be covered, and turn the heat to medium. Add rutabagas, salt and pepper and cook, stirring occasionally until the turnips begin to brown, about 10 minutes.
Add the stock, cover and simmer until the turnips are tender, 10-15 minutes. Remove the vegetables to a serving bowl with a slotted spoon; keep warm.
Combine the cornstarch and the mustard and stir the mixture into the pan juices. Cook over low heat until lightly thickened.
Pour the sauce over the rutabagas, garnish and serve.