1 rutabaga, peeled and cubed into half inch pieces
Salt and fresh pepper
3 tablespoons butter or sunflower oil (more for the big honker rutabagas)
1 tablespoon chopped parsley
1 tablespoon thyme
2 tablespoons chopped chives
1-2 garlic cloves, minced
about a half cup bread crumbs browned in butter or oil
Boil the rutabagas until beginning to soften but not soft, about 20 minutes. Drain and set aside. Melt butter in a large skillet over medium-high heat. When the butter foams, add the rutabaga and stir until brown. Toss with herbs and garlic. Add salt and pepper to taste. Top with bread crumbs.
This is a great preparation for turnips too!
Peel the squash (optional), cut off the ends and halve. Cut into slices about a third of an inch thick. Heat the oil in a wide skillet and add the squash, frying over medium heat until beginning to brown (7-8 minutes). Turn and cook on the second side until tender. Add salt, pepper, parsley and cumin and toss to coat.