Maple Rutabaga with Cranberries
Sr. Anna Aulie
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.
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine Canadian
Servings 12
Calories 148 kcal
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
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)
Keyword christmas, holiday, rutabaga