2 Small Rutabagas, peeled and cut into 'sticks' (about 1 1/2 cups)
1 Cup Baby Carrots, or larger carrots cut into 'sticks'
1/2 Cup Water (more as needed)
Glaze Option #1
2-3 tsp Brown Sugar
2-3 tsp Butter
Glaze Option #2
1 Tbsp Apricot Preserves
Squeeze of Fresh Lemon Juice
Sunflower Sprouts or Baby Spinach for serving (Optional)
Put the rutabagas, carrots, and water in a medium saucepan over medium-high heat. When the water boils, reduce to a simmer and cook, uncovered, until the vegetables are soft, 10-15 minutes. If the pot gets too dry, add more water.
When the vegetables are done there should be just a little bit of water left. If there is a lot, go ahead and raise the heat a bit to boil it off.
For option #1:
With just a little bit of water left in the pot, add in the brown sugar and butter. Continue cooking over low heat until a glaze has formed on the vegetables.
For option #2
With just a little bit of water left in the pot, add in the apricot preserves and stir to coat. Squeeze in a bit of lemon juice and cook about one more minute.
If desired, serve over a bed of sunflower sprouts or baby spinach. The heat from the rutabagas and carrots will wilt the greens.
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