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Golden Rutabaga Casserole

vegetables, christmas

1 orange
6 carrots; cut in 1-in pieces
5 cups cubed peeled rutabaga
1/2 cup dried apricot
2 tablespoons maple syrup
2 tablespoons butter
salt and pepper
1/2 cup sour cream
pinch (each) cinnamon and nutmeg

Remove orange rind; cut into julienne strips. Discard pith; chop orange. In large saucepan, combine 3 cups water, orange rind, orange, carrots, rutabaga, dried apricots, maple syrup, butter, and salt and pepper to taste; bring to boil. Reduce heat and cook, uncovered, for 30 to 40 minutes or until water evaporates and vegetables are tender. In food processor, pulse mixture in batches, adding sour cream, cinnamon and nutmeg to last batch. Transfer to greased 8-cup casserole and stir. (Casserole can be cooled, covered and refrigerated for up to 3 days. Lets stand at room temperature for 30 minutes before reheating, covered, in 325 F oven for 35 to 40 minutes, stirring once, or until heated through.) Cranberries and strips of orange rind add a festive garnish.

Contributor: Canadian Living - December, 1990

Yield: 8 servings

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