Prep 15 mins
Cook 50 mins
Just look at the calories in this dish and it is very reasonable to make! I love this Winter dish, the apples give a balance to the rutabagas strong flavor, If you wish use turnips instead they are very similar. If you are not watching calories double the gratin
- 1 rutabaga, peeled, sliced (apprx 6 cups or use a turnip)
- 1 tablespoon cornstarch
- 1⁄2 cup water
- 2 medium apples, peeled, grated
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper, fresh ground
- 1⁄8 teaspoon dried savory or 1⁄8 teaspoon thyme
- 1⁄2 cup coarse fresh breadcrumb
- 3⁄4 tablespoon dried parsley
- 1 tablespoon butter, melted
- When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
- Thinly slice each quarter crosswise and place in boiling water.
- Cover and cook apprx 10 minutes or until almost tender.
- Drain& set aside.
- In a large bowl whisk the cornstarch and water until smooth.
- Add Apples, salt, pepper& savory (thyme).
- Toss to coat the apples.
- Add Rutabagas& gently toss to mix all the ingredients.
- Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter.
- Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender.
- Broil for a couple of minutes to allow the gratin to get golden.
- Serve hot.
Another hit from Bergy! We are loving our root vegetables with your recipes. I used savory here, and 2 slices of low calorie wheat bread for the bread crumbles. I would like more sweetness next time, so will probably add some Splenda, or use sweeter apples. The cooking times were right on for me. Thanks!
A really nice autumn dish to make with our wonderful fresh apples and turnips! I have been making this for a few years, I found the recipe in Canadian Living several years ago. Thanks for posting Bergy, now I can get throw away my clipping!
A very good recipe. The two flavors complimented each other. I added 2 Tablespoons of brown sugar (SugarTwin, as I'm Diabetic) to the gratin, but I'm sure the recipe would be great without it. Thanks!