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Pear And Rutabaga Casserole Recipe
|Butter||25 Milliliter (2 Tablespoon)|
|Ginger||1⁄4 Teaspoon (1 Milliliter)|
|Fresh mint sprig/Fresh parsley sprig||1|
Serving size: Complete recipe
Calories 471 Calories from Fat 193
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 53.8 mg
Sodium 729.7 mg30.4%
Total Carbohydrates 67 g22.4%
Dietary Fiber 20.1 g80.5%
Sugars 39 g
Protein 8 g16.8%
Vitamin A 1237.2% Vitamin C 198%
Calcium 31.3% Iron 17.9%
*Based on a 2000 Calorie diet
Peel and cut rutabaga and carrots into large chunks.
In saucepan of boiling water, cook rutabaga and carrots for 20 minutes or until tender.
Transfer vegetables and pears to food processor or blender; puree until smooth.
Blend in butter, ginger, and salt and pepper to taste.
Transfer to 6 cup (1.5 L) baking dish. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat in microwave at medium high/70% for 12 to 15 minutes, rotating once, or in 350Â°F/I80Â°C oven for 30 to 40 minutes or until steaming hot.)
Slice reserved pear lengthwise 4 times without cutting through stem end; fan out slices and place on puree.
Garnish with mint sprig to resemble leaves.