Ingredients
| 8 tbsp. | butter | | 1 | lg. yellow onion, cut in wedges | | 1 (1/2 lb.) | rutabaga, peeled and cut into 1/2-inch slices | | 1 lb. | carrots, peeled and sliced | | 1 | red bell pepper, cut in thin strips | | Salt and pepper to taste |
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Instructions
Melt butter in a large heavy skillet over medium heat. Add vegetables, stir to coat. Reduce heat to medium-low and cook 30 minutes or until vegetables are tender, stirring occasionally.
Author's Comments
Turnips may be substituted for rutabagas but are not as mild and sweet.
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