Rutabaga Homefries with Chilies, Mint & Maple

1/4 C. olive oil

3 lb. rutabaga, peeled & cut into 3/4‑inch dice

4 clv garlic, thinly sliced

1 tsp. crushed red pepper flakes

3 T. red wine vinegar

3 T. maple syrup

1 pinch kosher salt, to taste

3 T. fresh mint, chopped

 

Heat the olive oil in a large sauté pan set over medium heat, until very hot and nearly smoking. Add the rutabaga dice, and cook stirring often, until golden brown on all sides, about 10 minutes.  Add the garlic, red pepper flakes, vinegar and maple syrup. Bring to a boil. Cook, stirring occasionally until the liquid is reduced to a syrup, about 1 minute. Season with salt. Remove from heat, toss with mint and serve.