Serves 2 to 4

1 or 2 rutabaga’s – depending on size

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons Sweet and Hot Brown Mustard

¼ cup inexpensive cream Sherry

About a tablespoon of minced fresh dill weed

Fresh coarse ground black pepper

Peel the rutabagas and cut into half inch dice.  Put in boiling water and cook until tender but not mushy.  Drain.  Melt the butter and oil together is a heavy skillet and add the remaining ingredients except pepper.  Add the drained rutabaga and toss about until all are coated and hot through.  Toss the rutabaga in the sauce until it is well glazed.  Season to taste with pepper.  Serve hot.