Maple rutabaga with cranberries
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Rutabagas |
| ⅔ | cup | Maple syrup |
| ¼ | cup | Butter |
| ¼ | teaspoon | Each salt and pepper |
| ½ | cup | Dried cranberries, coarsely chopped |
| 1 | cup | Fresh bread crumbs |
| 3 | tablespoons | Butter, melted |
| 2 | tablespoons | Chopped fresh parsley |
Directions
TOPPING
Peel rutabagas cut into cubes. In large saucepan of boiling salted water, cover and cook rutabagas for 30 to 40 minutes or until tender. Drain and return to pot. With potato masher, mash with maple syrup, butter, salt and pepper. Stir in cranberries. Spread in 11x7 inch baking dish.
(Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.)
Bake, covered, in 400øF oven for 30 minutes or until hot. (Or microwave at Medium-High 70% for 10 minutes.) TOPPING: Combine bread crumbs, butter and parsley; sprinkle over top.
Broil for about 2 minutes or until golden. Makes 12 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living Magazine Dec.
99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 26, 1999
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