Source: Food and Wine - April 2010, recipe by Jimmy Bradley
adapted by http://theresalwaysthyme.blogspot.com/
3 tablespoons unsalted butter
1 large rutabaga (the big dark brown vegetable)—quartered, peeled and sliced very thin on a mandoline, or with a vegetable peeler
salt and freshly ground pepper, to taste
In a large skillet, melt the butter until just starting to brown. Add the rutabagas, sprinkle on the salt and pepper and cook over moderately high heat. Toss frequently, until tender and browned in spots, about 12-15 minutes. Season with more pepper, if desired. Serve.