Joh Kobuko, Kitchen on Common

2 lb.       Rutabaga

1 Tbsp.   Butter

1 tsp.     Sugar

             Water

             Salt & Pepper

Peel the rutabaga and cut into evenly sized pieces, slices or cubes.

Place in a pan and add enough water to come halfway to the top of the rutabaga.

Add the butter and sugar as well as salt and pepper to taste.

Bring to a boil over high heat, reduce to low and cook about 6-7 minutes or until

tender and the water has reduced almost completely.

If necessary, add more water while cooking if the pan becomes too dry.

Finish the rutabaga uncovered over high heat until glazed.

Garnish with chopped herbs and serve warm.