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Rutabaga And Apple

Russ Myers

By
@Beegee1947

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

Rating:
★★★★★ 3 votes
Comments:
Serves:
4 / 6
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

3 c
cubed pared rutabaga
1 medium
apple, pared, cored and sliced
6 Tbsp
brown sugar
2 Tbsp
butter
2 Tbsp
dry bread crums
2 Tbsp
chopped walnuts

Step-By-Step

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

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom