The rutabaga is a nutritious, unusual root vegetable that pairs well with apples. It is something like a turnip, but it tends to be larger and has yellow flesh and a sweet flavor without the “bite” that turnips impart. Try combining apples and rutabaga in this yummy, seasonal casserole.
Scalloped Rutabaga and Apples
Filling:
-1 large rutabaga
-1 tablespoon butter
-2 to 3 apples, or enough to make 1 1/2 cups of slices (Granny Smith or Pink Lady are good choices)
-1/4 cup brown sugar
-1/4 teaspoon cinnamon
Topping:
-1/3 cup whole wheat pastry flour
-1/3 cup brown sugar
-2 tablespoons butter
Peel and coarsely chop the rutabaga and cook until soft. The most energy-efficient way to do this is in a microwave – put the chopped rutabaga into a 1-quart casserole dish that is microwave safe. Add 2 tablespoons of water, cover, and microwave on high for about 5 minutes, stirring one time.
Preheat oven to 350, and grease or butter a 2-quart casserole dish.
Mash the cooked rutabaga and add the tablespoon of butter, incorporating it into the mashed rutabaga.
Peel and slice the apples. Put them in a bowl and add 1/4 brown sugar and the cinnamon. Toss to combine.
In the 2-quart casserole, layer the mashed rutabaga with the sugared apple slices, starting and ending with the rutabaga.
To make the topping, mix flour and brown sugar. Cut in the butter with a pastry blender, fork, or butter knives until it is crumbly. Sprinkle this over the top of the casserole and bake for 1 hour. This should serve 6 people.
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