Rutabaga "Batons"

I had never tasted rutabaga before I started cooking baby food for Edgar and quickly ran out of "yellow" options beyond sweet potatoes and squash. It has an incredible taste that goes great with chicken or turkey. I don't use it a lot, but it's a nice change when I happen upon it at the store.

INGREDIENTS (serves 6):

1 tablespoon unsalted butter
2 large rutabaga, thoroughly peeled and cut into 1-inch thick, 3-inch long "batons"
salt and freshly ground white pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1 lemon
1 orange

PREPARATION:

In a skillet, over medium heat, melt the butter. Add the rutabaga and season with salt and pepper. Add the nutmeg and cinnamon, the juice from half of the lemon, juice from the whole orange, and stir. Allow the rutabaga to cook gently until it starts to become translucent and tender when pierced with the tip of a small knife, 10 to 15 minutes, if not longer.