Rutabaga Dijonnaise with Caramelized Onions (Vegan)

Place rutabaga and potatoes in a large pot and fill with water until almost covered. Bring to a boil and allow to simmer for about 20 minutes or until fork tender.

While the rutabaga and potato are cooking, start preparing the caramelized onions. Heat a large skillet on the stove over medium low. Add the margarine and, once melted, the onion and salt. Cover the onions and let cook for 15 minutes, stirring occasionally, until they are lightly browned. Uncover and cook another 5 minutes or until the onions are fully browned.

Drain the rutabaga and potatoes. Add the mustard, soy milk, margarine, and salt and pepper. Puree with an immersion blender until smooth.

To serve, spoon rutabaga into a bowl, top with onions, and garnish with thyme.