Rutabaga Apple Casserole

Easy to grow and good to eat, rutabagas will win you over.

| November/December 2011


Although it's hard to beat the basic peeled, diced, boiled and mashed rutabaga flavored with butter and pepper, folks who plan on eating rutabagas or turnips at every meal tend to branch out with new, different recipes, like this one.

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Rutabagas are most famously served mashed — a dish known as “clapshot” in Scotland. In different regions, rutabaga-lovers may add potatoes, corn, peas, beans or carrots to their mashed-rutabaga dishes. In Norway, rutabagas are even turned into “rotmos,” which is composed of rutabagas mashed with butter or soup stock, milk or cream.

Growing and Cooking Rutabagas: The Every-Person Root 

All of these rutabaga ideas sound intriguing, but if you’re in the mood for a dish to satisfy your sweet tooth, this unique Rutabaga Apple Casserole is a real winner.

Rutabaga Apple Casserole

3 cups peeled and sliced rutabaga
2 medium apples, sliced
½ cup packed brown sugar
3 tablespoons butter

Cook rutabaga slices in boiling salted water until just tender; drain. Heat oven to 350°F.

In greased 1-quart casserole, place half of the rutabaga slices and half of the apple slices. Sprinkle with half of the brown sugar and dot with half of the butter. Sprinkle with salt. Repeat layers.

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