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| General Category : Side Dish |
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| Food Group : Vegetables, Fruits |
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| Preparation Method : Bake |
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Although rutabaga and apple are often mashed together, pears make an excellent alternative, especially when they are jazzed up with a little fresh gingerroot. Baking the whole rutabaga intensifies the flavour and takes out most of the moisture, but it takes a long time, using up energy. Bake it in the oven alongside something you're baking (you can cool and refrigerate it for up to 2 days). Or cut the rutabaga into chunks and boil until tender. Drain and return to the pan over low heat to cook out some of the moisture.
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Ingredients
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1 rutabaga (about 2-1/2 lb/1.25 kg) |
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3 tbsp (45 mL) butter |
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1 tsp (5 mL) grated gingerroot |
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1/2 tsp (2 mL) salt |
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2 pears, peeled, cored and cut into chunks |
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1/4 tsp (1 mL) black pepper |
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Pinch nutmeg |
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Preparation
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Peel rutabaga. Wrap in foil and bake in 350°F/180°C oven until very tender when tested with skewer, 2-1/2 to 4 hours. Cut into chunks.
In saucepan, melt butter over medium heat. Add ginger and salt; cook for 30 seconds. Add pears, pepper and nutmeg; reduce heat to medium-low and fry, stirring often, until pears are very tender, 5 minutes. Add rutabaga and heat through. Remove from heat and mash with potato masher, or, if preferred, purée in food processor.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 103 cal, 2 g pro, 5 g total fat (3 g sat. fat), 16 g carb, 3 g fibre, 11 mg chol, 197 mg sodium. % RDI: 5% calcium, 5% iron, 10% vit A, 38% vit C, 9% folate.
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Source
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Homemakers Magazine: November 2006
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