Recipes Shaved Rutabagas with Butter and Black Pepper 3.0 (107) Add your rating & review Just a bit of butter and black pepper elevate this rutabaga dish to new heights. By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Rate it Print