from Roots, by Diane Morgan
Makes 6 servings as a side dish
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 large yellow onion, about 12 ounces, thinly sliced
2 tablespoons firmly packed dark brown sugar
4 teaspoons kosher or fine sea salt
½ teaspoon ground Aleppo chile
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
2 pounds rutabagas, ends trimmed, peeled, and cut into ½-inch wedges
One 12-ounce bottle porter-style beer
1½ cups canned low-sodium vegetable broth
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme
In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.
Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.
Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.