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Recipe Detail Page
Rutabaga and Squash Swirl
Holiday 2006
Canadians love turnips at Christmas dinner, but the roots bring some confusing semantics with them. What's usually at the table is rutabaga, a large root vegetable that is often waxed, rather than white and purple turnips.
Serves 8
2 lb (500 g) orange winter squash such as butternut or Hubbard
2 lb (500 g) rutabaga
1½ cups (375 mL) water, divided
½ cup (125 mL) whipping cream
½ tsp (2 mL) salt, divided
2 tbsp (25 mL) butter
2 tbsp (25 mL) rum
¼ cup (50 mL) coarsely chopped fresh parsley
1. Peel, seed and cube squash. (Tip: If using a whole squash, using a knife pierce into squash's hollow area, then microwave whole for 4 to 5 minutes to soften skin. Then cool until able to handle.) Peel and cube rutabaga. Place each vegetable in separate saucepans; add ¾ cup (175 mL) water to each pan. Bring to a boil, reduce heat to low and simmer 20 minutes for squash and 30 minutes for rutabaga or until soft when pierced by a skewer or fork.
2. Drain vegetables; keep separate. Purée rutabaga first in a food processor or food mill. Add whipping cream and ¼ tsp (1 mL) salt. Whirl until well mixed; return to saucepan. Without bothering to wash bowl or mill, purée squash in the same manner. Whirl in butter, rum and remaining ¼ tsp (1 mL) salt.
3. Alternately dollop rutabaga and squash into an ovenproof 2 quart (2 L) bowl or casserole; swirl decoratively with a spoon. If serving right away, cover and bake in a preheated 350ºF (180ºC) oven for 15 to 20 minutes or until hot. (Or cover and refrigerate for up to 3 days. Cold mixture needs 45 to 55 minutes in oven to become hot.)
4. Remove cover from hot vegetables; dot with additional butter if you wish. Garnish with a sprinkling of parsley.
Serves 8
