Baked Apples And Rutabaga Food

SCALLOPED RUTABAGA AND APPLE

Steps:

• Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

BAKED APPLES AND RUTABAGA

Steps:

• Preheat oven to 375.
• Put large oven safe frying pan in oven with 1 tablespoon oil for 2 minutes. I like to use a 12 inch cast iron pan.
• Thinly slice the onion during the 2 minutes then put in pan and back in the oven so the onions can soften while the oven preheats.
• While the onions cook, thinly slice the apples and rutabaga.*
• Once the oven is preheated, pull the pan from the oven and remove onions.
• Layer rutabaga in bottom of pan.
• Sprinkle 1/2 the salt and pepper over top.
• Put apples on top of rutabaga.
• Spread cooked onions across top.
• Add remainder of salt and pepper.
• Cover pan with oven safe lid or foil.
• Bake 45 minutes.

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

BAKED RUTABAGA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
• Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
• Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
• Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
• Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.

RUTABAGA APPLE SALAD

Steps:

• Lightly toast sesame seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5 minutes. Set aside and let cool.
• Grate rutabaga with a large-holed grater or a food processor. Toss with chopped apples and 2 Tbsp of lemon juice, to prevent browning, in a large bowl. Add grated carrot, and raisins, and chopped dates - Mix it all up.
• In a medium bowl, whisk together tahini, lemon juice, and sea salt, to taste, then add water and continue to whisk until smooth.
• Drizzle dressing over salad, and stir to combine, then add sesame seeds. Serve at room temperature or chilled.
• Enjoy the energy!

RUTABAGA-AND-APPLE MASH

Steps:

• Cut rutabaga and apple into 1-inch pieces. Cover with water; boil until tender. Drain, then mash with butter and cream. Add salt and pepper to taste.