Maple Glazed Rutabaga & Parsnip

4 cups of peeled chopped rutabaga or yellow turnips.

1 pound peeled parsnips cut into three inch lengths

1 Tbsp of butter

1 Tbsp of vegetable oil

2 Tbsp chopped fresh rosemary

3 cloves of garlic whole

1/2 tsp of salt

1/2 tsp of pepper

1/4 to 1/2 cup maple syrup

1/2 tsp of hot pepper sauce

Cook the rutabaga in a large pot of salted boiling water for 20 minutes. Add parsnips during the last five minutes of cooking. Drain well and place back in pot on hot element. Shake the pan gently until bottom is almost too dry. Place butter, oil, rosemary, garlic, salt and pepper in a large skillet over medium-high heat. When butter and oil mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce and turn into skillet. Spread out in an even layer and cook without stirring for two minutes or until golden brown on the bottom. Turn the vegetables over and cook for 2-3 minutes more or until nicely browned. This makes eight servings.