Tuesday, 2 February 2010

Fruitabaga (Fruity Rutabaga)

This is a bit sweeter than most vegetable dishes I make, but what the heck. We had it with pork chops, and it went very well. Turkey is another one that would go well. You may note that I also served some of the Red Cabbage & Beet Relish I made last week with it as well, but in future I wouldn't serve them together - it was too many somewhat sweet vegetables. Plain cabbage would have been better.

Apple juice or cider could be local but I used orange juice this time, and it added a nice tang. I have to admit I find apple cider a bit inconvenient in recipes. I always want a cup or less, but it comes in a litre jug, and then what? Then you have to drink the rest, that's what. I should try freezing some in ice-cube trays next fall.

6 servings
1 hour - 20 minutes prep time


Fruity Rutabaga
4 cups peeled diced rutabagas
2 medium-small apples, cored and diced
the juice of 1/2 orange
OR 1/4 cup apple cider or juice
3/4 cup fresh or frozen cranberries
OR 1/3 cup dried cranberries
2 tablespoons Sucanat or dark brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter

Peel and dice the rutabaga, and put it in a good-sized pot with water to cover. Bring to a boil, and boil for 3o minutes, until just tender.

Wash, core and dice the apples. Drain the rutabaga, but leave it in the pot. Add the apples, orange or apple juice, cranberries, Sucanat, cinnamon and butter. Bring the rutabaga back up to a boil and simmer, stirring frequently, until the apples are softened and everything is well amalgamated.




Last year at this time I made Irish (Potato Skin) Nachos and Japanese Carrot Salad Dressing.

1 comment:

Joanne said...

I love sweet things with dinner so I know I would love this...although I still need to try rutabaga!