Rutabaga with Ap­ples

The Review - - Obituaries -


2 rutaba­gas, peeled and thinly sliced 2 tart ap­ples, peeled and thinly sliced ½ cup fresh or­ange juice 2 ta­ble­spoons but­ter Salt and white pep­per


Just barely cover the rutaba­gas with wa­ter in a fry­ing pan. Bring to a boil and then sim­mer un­til ten­der, 10 to 15 min­utes. Drain. Place ap­ples inthe same pan. Add or­ange juice, cover and sim­mer for 5min­utes un­til ten­der. Puree ap­ples and their cook­ing liq­uid. Add the rutabaga and puree un­til smooth. Re­turn to fry­ing pan and heat (sim­mer off any ex­cess liq­uid). Add the but­ter, salt and white pep­per. Serve im­me­di­ately.

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