Maple Rutabaga with Cranberries
Anna had no love for turnips until she found this recipe in the Canadian Living Magazine Dec. 1999…the rest is history! The maple syrup hides the taste of the turnips! Even St. Michael’s Retreat House begged for the recipe. Anna does not always do the crumb topping. Good for special occasions like Christmas.
Equipment
- 1 large saucepan
- 1 11 x 7 inch baking dish
Ingredients
Filling
- 4 lbs rutabagas or turnips
- 2/3 cups maple syrup or maple flavoured pancake syrup
- 1/4 cup butter or margarine
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup dried cranberries, coarsely chopped
Topping
- 1 cup bread crumbs
- 3 tbsp butter or margarine
- 2 tbsp chopped fresh parsley
Instructions
Filling
- Preheat oven to 350 F.
- Peel rutabagas and cut into cubes.
- In large saucepan of boiling salted water, cover and cook for 30-40 minutes.
- Drain and return to pot.
- With potato masher, mash with maple syrup, butter, salt and pepper. Stir in cranberries.
- Place rutabaga mixture in a 11x7 inch baking dish. Bake covered at 350 F for 30 minutes.
Topping
- Combine 1 cup of bread crumbs, 3 tbsp. butter and 2 tbsp. chopped fresh parsley
- Sprinkle over top of baked rutabaga mixture and broil for 2 minutes.
To Make Ahead (if desired)
- Cover and refrigerate up to 24 hours; add 15 minutes to the baking time.