Just a bit of butter and black pepper elevate this rutabaga dish to new heights.
1 stick unsalted butter
Two 1 1/2-pound rutabagas (yellow turnips)—quartered, peeled and shaved a
scant 1/8 inch thick
Salt and freshly ground pepper
In a very large skillet, melt the butter. Add the rutabagas, season with salt and pepper and cook over moderately high heat, tossing, until tender and browned in spots, 10 minutes. Season with pepper, toss and serve.