Tuesday, March 29, 2011

Rutabaga Pie

Rutabaga Pie! Are you serious? Rutabaga Pie? Or, as my daughter asked, "Are you going to tell people what's in it?" The answer is, yes. I made this on Tuesday evening for Wednesday when my first cousin once removed came down from New York on a business trip. Son and fiance and daughter all came to dinner, and we had a high old time laughing about the antics of her two year old and looking at my parents' 1942 wedding pictures. FCOR is about 35. She was born right after I got out of college, and I used to spend a lot of time hanging out at her parents' house. So, as cousins should be, I am someone she has known all her life. Her mother is the sister of my cousin Cricket, my one blog follower. If her mother ever gave me any cooking advice, she would be referred to as my Boston cousin. Anyhow, although I refrained from Rutabaga Pie all these years (and Rutabaga Salad, and Pot Roast with mashed rutabagas as well), on closer examination, one will notice it has all the same ingredients as pumpkin pie. Of course, except for rutabaga instead of pumpkin. Anyway, it tastes pretty much like pumpkin pie. The rutabaga taste (and smell) is disseminated in the cooking and mashing of the rutabagas. The recipe says to sieve the rutabagas. Don't bother. Just make sure you cook them enough so they will be chewed up by the blender. So, if you have a surplus of rutabagas, (which frankly seems unlikely unless you live on a rutabaga farm) here's something new to do with them. Rutabaga Pie 1 1/2 cups cooked, mashed, and sieved (unnecessary) rutabaga or yellow turnip 1 cup light brown sugar 2 tablespoons unsulphured molasses, 2 eggs lightly beaten 1 1/4 cups light cream 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon salt 1 teaspoon vanilla 1 unbaked deep nine inch pie shell 1/2 cup heavy cream whipped sliced filberts 1. Preheat the oven to 450 degrees. 2. Beat together the rutabaga, brown sugar, molasses, eggs, light cream, ginger, cinnamon, nutmeg, cloves, salt and vanilla. Pour into the pie shell and bake fifteen minutes. Reduce the oven heat to 350 degrees and bake about forty minutes longer, or until set. Do not over bake. 3. Cool. Serve topped with the whipped cream and sliced filberts. Makes six servings.

1 comment:

  1. Don't you remember the story about Paul and the pumpkin pie made from zucchini? The bottom line is that you can disguise most things with enough seasoning!!!