- 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.