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The world of fermentation.
The sturdy, purple-shouldered root vegetable known as rutabaga also goes by the name swede or yellow turnip. Its interior is yellow-orange and its flavor earthy-sweet. Oven-roasting these roots is an easy way to render them tender on the inside and caramelized on the exterior. We pair rutabaga with piney rosemary and ripe but firm pears, adding the fruit about two-thirds into roasting so they become tender but not overdone. Nutty browned butter with honey and vinegar swirled in dresses the mixture for a sweet-tart finish.
tablespoons salted butter
teaspoons minced fresh rosemary, divided
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