Thank you Veggie Box member Sarah Laurens for sharing this recipe, adapted from Cajun-Creole Cooking (1986) by Terry Thompson!

Full share Veggie Box rutabaga, peeled
1/4 cup bacon drippings* 1/2 cup last week’s Veggie Box onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tablespoon sugar
2 tablespoons apple cider vinegar
3 green onions, chopped

1/4 cup bacon drippings* 1/2 cup last week’s Veggie Box onions, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 tablespoon sugar 2 tablespoons apple cider vinegar 3 green onions, chopped

Select a saucepan which will be deep enough to fully
submerge your rutabaga (quarter rutabaga if needed). Add water to saucepan and bring to a boil. Cook until
almost tender, about ten minutes. Drain and cool. Dice
into 1/2 in cubes and set aside.
Heat bacon drippings in heavy skillet over medium heat. Once hot, add onion. Cook for 3 minutes, stirring, then
add rutabaga cubes. Cook until onion is soft and golden,
about 15-20 min. Pan browning is good (this will make
the sauce!) but stir frequently enough to prevent
burning.
To make the pan sauce: reduce heat slightly. Add salt, pepper and sugar. Stir to coat. Add vinegar and quickly
stir, scraping browned glaze from the bottom of the
pan. Simmer and stir until veggies are glazed. Add green
onions and serve.
*substitutes for bacon grease: vegetarian, salted
butter; vegan, sub mix of 1/2 coconut oil 1/2 veggie oil
with a dash of soy sauce; to either, add dash of smoked
paprika or liquid smoke