Rutabaga Pie

Rutabaga Pie Recipe - Vegetarian Food | Ingredients: Flour, Salt, Shortening, Rutabaga, Brown Sugar, Corn Syrup, Vanilla, Cinnamon, Ginger, Eggs, Cream

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8 |

Vegetarian diet

Introduction

Rutabaga pie is a delicious and unique dessert that combines the earthy sweetness of rutabaga with warm spices and a flaky crust. This recipe is perfect for those looking to try something different and expand their culinary horizons.

History

Rutabaga pie has its roots in traditional American and European cuisine, where rutabaga is a popular ingredient in savory dishes. However, this recipe takes a creative twist by incorporating rutabaga into a sweet and indulgent dessert. The combination of rutabaga, brown sugar, and spices creates a rich and flavorful filling that is sure to impress.

Ingredients

Crust

1.5 cup all-purpose flour
0.5 tsp salt
0.5 cup shortening
4 to 5 tbsp ice water

Filling

1.25 lb (567 g) rutabaga, peeled and cut into 0.5 inch cubes
0.5 cup firmly packed light brown sugar
0.25 cup dark corn syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp salt
3 large eggs, lightly beaten
1 cup heavy cream

How to prepare

Crust

In a medium bowl, mix flour and salt.
Cut in shortening until the mixture resembles coarse meal.
Stir in just enough ice water to hold the dough together; do not overmix.
Roll out the dough on a floured surface and fit it into a 9-inch ovenproof glass or other pie plate.

Filling

In a large saucepan, bring a generous amount of water to a boil over medium heat.
Add cubed rutabaga and cook until very tender, 30 to 45 minutes. Drain well.
Transfer to a food processor, food mill, or blender, and process until smooth.
If using a blender, moisten the mixture with 0.5 cup of cream to process.
Measure 2 packed cups of rutabaga purée and place it in a large bowl.
Preheat the oven to 400°F (204°C).
Stir sugar, corn syrup, and spices into the rutabaga purée, mixing well.
Fold in eggs, then stir in heavy cream until well blended.
Pour the mixture into the pie crust.
Bake for 45 minutes or until set.
Cool before serving.

Variations

For a twist on the traditional recipe, try adding chopped nuts or dried fruit to the filling.
Experiment with different spices like nutmeg or allspice to customize the flavor profile of the pie.

Cooking Tips & Tricks

Be sure to cook the rutabaga until it is very tender before pureeing it. This will ensure a smooth and creamy filling.

- Adding a splash of cream to the rutabaga puree when processing it will help achieve a silky texture.

- Make sure to cool the pie completely before serving to allow the filling to set properly.

Serving Suggestions

Rutabaga pie is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy filling and flaky crust pair perfectly with the sweetness of the topping.

Cooking Techniques

The key to a successful rutabaga pie is to cook the rutabaga until it is very tender before pureeing it. This will ensure a smooth and creamy filling that sets properly when baked.

Ingredient Substitutions

If you don't have rutabaga on hand, you can substitute sweet potatoes or butternut squash for a similar flavor profile. You can also use a store-bought pie crust if you're short on time.

Make Ahead Tips

Rutabaga pie can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving for a fresh and delicious dessert.

Presentation Ideas

To make your rutabaga pie extra special, garnish with a sprinkle of cinnamon or a drizzle of caramel sauce before serving. You can also add a decorative pie crust design for a beautiful presentation.

Pairing Recommendations

Rutabaga pie pairs well with a cup of hot tea or coffee for a cozy and comforting dessert experience. For a special occasion, serve with a glass of dessert wine or sparkling cider.

Storage and Reheating Instructions

Leftover rutabaga pie can be stored in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of rutabaga pie contains approximately 350 calories, making it a satisfying and indulgent treat.

Carbohydrates

The rutabaga pie is a carbohydrate-rich dessert, with the crust and filling both contributing to the total carbohydrate content. Each serving contains approximately 40 grams of carbohydrates.

Fats

The fats in this recipe come primarily from the shortening in the crust and the heavy cream in the filling. Each serving of rutabaga pie contains around 20 grams of fat.

Proteins

The protein content of rutabaga pie comes from the eggs in the filling. Each serving provides about 6 grams of protein.

Vitamins and minerals

Rutabaga is a good source of vitamins C and B6, as well as minerals like potassium and manganese. These nutrients are preserved in the pie filling, making it a relatively nutritious dessert option.

Alergens

This recipe contains gluten from the all-purpose flour in the crust and eggs in the filling. It may not be suitable for those with gluten or egg allergies.

Summary

Rutabaga pie is a flavorful and satisfying dessert that provides a balance of carbohydrates, fats, and proteins. While it is relatively high in calories, it also offers a good dose of vitamins and minerals from the rutabaga filling.

Summary

Rutabaga pie is a unique and delicious dessert that combines the earthy sweetness of rutabaga with warm spices and a flaky crust. This recipe offers a balance of carbohydrates, fats, and proteins, making it a satisfying and indulgent treat for any occasion. With a few simple cooking tips and tricks, you can create a flavorful and impressive dessert that is sure to impress your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Rutabaga Pie. It was a chilly autumn day, and I had just finished browsing through the old cookbook that my dear friend Agnes had given me. As I turned the pages, my eyes landed on a simple, yet intriguing recipe for Rutabaga Pie.

I had never heard of such a thing before, but something about it called out to me. The combination of sweet and savory flavors, the comforting warmth of a freshly baked pie - I knew I had to give it a try. So, armed with a sense of adventure and a craving for something new, I set out to make my very first Rutabaga Pie.

The first step was to gather all the necessary ingredients. Rutabagas, butter, sugar, eggs, milk, and a dash of nutmeg - simple enough. I made my way to the local market, where I picked out the freshest rutabagas I could find. As I held the knobby roots in my hands, I couldn't help but marvel at their humble beauty.

Back in my cozy kitchen, I set to work peeling and chopping the rutabagas. Their flesh was firm and slightly sweet, and I couldn't resist sneaking a taste as I worked. I then boiled them until they were tender, mashed them with a generous dollop of butter, and mixed in the sugar, eggs, milk, and nutmeg. The filling was rich and fragrant, and I knew I was onto something special.

Next came the crust. I had learned how to make a flaky, buttery pie crust from my own grandmother, who had passed down her recipe to me many years ago. As I rolled out the dough and carefully lined the pie dish, I felt her presence in the kitchen with me, guiding my hand and whispering words of encouragement.

Finally, it was time to assemble the pie. I poured the rutabaga filling into the crust, smoothing it out with a spatula. The sweet aroma that wafted up from the pie dish was intoxicating, and I couldn't wait to see how it would turn out.

I baked the pie in the oven until the crust was golden brown and the filling had set. When I pulled it out and set it on the counter to cool, I couldn't help but admire my handiwork. The pie was a thing of beauty, with its flaky crust and golden filling, and I felt a surge of pride and satisfaction.

When the time came to taste my creation, I was filled with a mix of excitement and nervousness. Would it be as delicious as I had imagined? Would the flavors blend together harmoniously, or would it be a culinary disaster?

I needn't have worried. As I took my first bite of Rutabaga Pie, I was transported to a place of pure bliss. The flavors were perfect - the sweet, earthy rutabagas paired beautifully with the rich, buttery crust and the subtle hint of nutmeg. It was a symphony of tastes and textures, a culinary masterpiece that I had created from scratch.

From that day on, Rutabaga Pie became a beloved staple in my kitchen. I made it for family gatherings, potlucks, and special occasions, and it never failed to impress. People would marvel at the unusual combination of ingredients, but once they took a bite, they were hooked.

Over the years, I have shared the recipe for Rutabaga Pie with countless friends and family members. Each time I make it, I think back to that chilly autumn day when I first stumbled upon the recipe, and I am filled with gratitude for the serendipitous discovery. Cooking is a journey of discovery and experimentation, and Rutabaga Pie is a shining example of the magic that can happen when we step out of our comfort zones and embrace the unknown.

So here's to Rutabaga Pie - a humble yet delicious creation that has brought joy and warmth to my kitchen for many years. May it continue to delight and inspire all who taste it, and may it always remind us of the power of culinary creativity and the joy of sharing good food with loved ones. Bon appétit!