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Rutabaga pie

Rutabaga pie

Try this recipe for an interesting variation on pumpkin pie.

1 pie crust

Filling:

1 1/4 lbs. rutabaga, peeled and cut into 1/2-inch cubes1 cup heavy cream, divided use1/2 cup firmly packed light brown sugar1/4 cup dark corn syrup1 teaspoon pure vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt3 large eggs, lightly beaten

To make filling, in large saucepan bring generous amount of water to boil over medium heat. Add cubed rutabaga, and cook until very tender, 30 to 45 minutes. Drain well.

Transfer to food processor, food mill or blender. Add up to { cup cream if necessary to help puree the rutabaga.

Stir sugar, corn syrup, vanilla and spices into rutabaga puree, mixing well. Fold in eggs, then stir in remaining cream until well blended. Pour mixture into pie crust.

Preheat oven to 400 degrees. Bake for 45 minutes, or until set. Cool before serving.

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