Golden Rutabaga Casserole
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Cook time:
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I signed up to get a box of local, organic produce delivered to my house from Share Organics. My first box came with something I’ve never bought or cooked — rutabaga! I had no idea what to make but I found this recipe online and it was great. It took just a few minutes to prep, I put it on the stove when I put my turkey leg and beets in the oven to roast, and it was ready with the gravy! I’m not sure why it’s called a casserole, it’s more of a purree or mash. It’s sweet and yummy and way more exciting than the rutabaga looked when I first laid eyes on it…
  • 1 orange, zested, peeled & chopped
  • 3 cups water
  • 6 carrot, chopped
  • 5 cups cubed peeled rutabaga
  • 1/2 cup dried apricot
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup sour cream
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  1. In large saucepan, combine water, orange zest, orange, carrots, rutabaga, apricots, maple syrup, butter and salt and pepper to taste; bring to boil.
  2. Reduce heat and simmer for 30 to 40 minutes or until water evaporates and vegetables are tender.
  3. Purée mixture using an immersion blender or food processor, adding sour cream, cinnamon and nutmeg.
  4. Transfer to warmed vegetable bowl and stir.


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