rutabaga and apple
(3 ratings)
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
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3 ccubed pared rutabaga
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1 mdapple, pared, cored and sliced
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6 Tbspbrown sugar
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2 Tbspbutter
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2 Tbspdry bread crums
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2 Tbspchopped walnuts
How To Make rutabaga and apple
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1Cook 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
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2Sprinkle with half brown sugar; dot with half butter; sprinkle with salt. Repeat layers. Sprinkle bread crumbs and walnuts atop
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3Bake, covered, at 350 F for 30 minutes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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