= That's right, we're not at all afraid to bust out a Ripe Rutabaga Recipe on you. It comes from our favorite Director of Programs, Tonya Post. Tonya works as well in the kitchen as she does with grant reports, so you can trust that this rutabga recipe will reign resplendently in your repertoire of root vegetable repasts.
Cook Time: 1 hour
- 1 large rutabaga, peeled and cubed
- 4 medium carrots, shredded
- 2 tablespoons butter
- 1 egg
- 2 tablespoons brown sugar
- 1 teaspoon salt
- dash pepper
- 1 cup fat free evaporated milk
- 1 cup cooked brown rice
Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender.
Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10x6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes. Serves 10 to 12.