rutabaga and apple

Name: Rutabaga And Apple
Prep time: 20 min
Cook time: 55 min
Yield: 4
Cuisine: American
Ingredients: 3 cup(s) cubed pared rutabaga; 1 medium apple, pared, cored and sliced; 6 tablespoon(s) brown sugar; 2 tablespoon(s) butter; 2 tablespoon(s) dry bread crums; 2 tablespoon(s) chopped walnuts

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Often mistaken for turnips and outshined by the season’s much sexier squash and cooking greens, the stalwart, purple-topped rutabaga – which is harvested from September through March – is easy to grow, easy to store and even easier to take for granted. No doubt you’ve seen it bobbing in Grandma’s beef stew and chopped with other root veggies in traditional pot roasts, but give it a chance and you’ll learn that this cabbage-turnip hybrid has much more to offer. Our family is particularly fond of this recipe

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(3 ratings)

yield 4 / 6

prep time 20 Min

cook time 55 Min

method Bake

Ingredients For rutabaga and apple

3 c

cubed pared rutabaga
1 md

apple, pared, cored and sliced
6 Tbsp

brown sugar
2 Tbsp

butter
2 Tbsp

dry bread crums
2 Tbsp

chopped walnuts

How To Make rutabaga and apple

1
Cook rutabaga in boiling salted water 20 to 25 minutes, or till just tender; drain. Place half rutabaga and half apple in 1 quart casserole baking dish

2
Sprinkle with half brown sugar; dot with half butter; sprinkle with salt. Repeat layers. Sprinkle bread crumbs and walnuts atop
3
Bake, covered, at 350 F for 30 minutes
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