DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

Listen to our podcast.

Recipes

basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini

rule top

Lanttulaatikko

Finnish Rutabaga Casserole

courtesy of Paula Smeds

1 large Rutabaga
1/2 cup heavy cream
3 Tbls. breadcrumbs
2 eggs
3 Tbls. maple syrup pinch of grated nutmeg

Remove the thick peel from Rutabaga, cut into cubes and cook in salted water to cover until soft. Drain and mash, or put through a food processor. Let breadcrumbs swell in the cream and add to the mashed rutabaga. In a separate bowl, beat eggs, add syrup and nutmeg. Combine all the ingredients and pour into a greased oven-proof casserole. Bake at 350° F for about 1 hour until firm.

Find more recipes by produce: