Rutabaga and Apple Mash with Crumb Topping

This was my Grandma’s mainstay recipe at Christmas dinner. It didn’t matter what else was being served, it was a guarantee that this Rutabaga and Apple Mash with Crumb Topping would show up on the table, courtesy of my grandma. Because, it is my Grandmother’s cornerstone holiday side dish, it feels appropriate to share it now, just in time for Easter.

Have you ever had rutabaga? It’s a root vegetable that’s basically a cross between a cabbage and a turnip. The original recipe is called turnips and apples, but after a little bit of research, I’m pretty sure we were using rutabaga and turnips interchangeably. Maybe my grandma finds turnips at the grocery store, but I’m never that fortunate in the root vegetable department. So, I’ve decided to coin this dish Rutabaga and Apple Mash with Crumb Topping.

Rutabaga is slightly bitter, but don’t let that scare you. This dish is totally mellowed out by the apples, brown sugar and cinnamon. It’s delicious. I will say this, it is a dish that grows on you. Or maybe, it grows on kids, remember I have been having this since I was very young. In all honesty, my cousins and I would basically scoop off the topping, which is the same crumb topping you’d find on apple pie (so good) and leave behind the rutabagas.

As an adult, though, I want it all, the tart rutabaga, the sweet apples and the crumbly topping that reminds me of dessert. It’s a dish, that as a grown up, I adore. Maybe my palette has evolved. There are a lot of things I still love from my childhood, but a lot has changed. I’m hard pressed to eat Kraft Dinner that hasn’t been fancied up with extra cheeses, spices and other ingredients. If you didn’t know, Kraft Dinner, is how, we Canadians, lovingly refer to boxed mac and cheese. Obviously, my tastebuds have grown up, fancy mac and cheese from a box is proof, right?!

How to make Rutabaga and Apple Mash with Crumb Topping

Start by peeling and boiling your rutabagas, this takes a bit. Cook these the same as you would boiled potatoes. When the rutabaga is fork-tender, drain and mash with butter.

While the rutabaga is cooking, peel and shred the apples. Mix the apples with brown sugar and cinnamon. You can also make the crumb topping while the rutabaga is cooking. Mix together the flour, cinnamon and brown sugar until crumbly.

In a buttered dish, start with a layer of rutabaga, then layer in half of the apple mixture and repeat, finishing with rutabaga. Top with the crumb topping and bake for an hour or until the crumb topping is golden.

This is a wonderful dish for those big family gatherings. It’ll be a hit with the grown ups and will grow on the kids. It’ll become a classic in your home, as it has in ours!

If you love Rutabaga and Apple Mash with Crumb Topping, check out these other delicious recipes, I’m sure they’ll hit the spot:

• Smashed Butternut Squash with Sage
• Homemade Garlic Herb Bread
• Chicken Egg Roll in a Bowl with Wonton Crisps

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If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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