Return to Content

Rutabaga and Apple Compote

Rutabaga and Apple Compote
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

Chunks of rutabaga and apple are simmered together in a spicy broth. Serve as an accompaniment to roast pork or veal.

Ingredients:

  • 1 pound rutabaga, peeled and cut into 1/2-inch chunks
  • 3/4 cup sweet white wine, such as Gewürztraminer
  • 3/4 cup orange juice
  • 3 tablespoons butter
  • 2 tart apples, peeled, cored, and cut into 1/2-inch chunks
  • 3/4 cup sugar
  • 6 whole cloves
  • 1/2 teaspoon salt
  • 2 cinnamon sticks, broken in half
  • 1/2 cup raisins

Instructions:

1. In a wide saucepan, combine the rutabaga, wine, orange juice, and butter. Cover the pan and cook over medium heat for 10 to 12 minutes or until the rutabaga is partially tender.
2. Add the apples, sugar, cloves, salt, and cinnamon sticks. Continue cooking, uncovered, over medium heat. Stir occasionally. Cook until the rutabaga is tender. Add the raisins and increase the heat to high. Stir constantly until the liquid is reduced to a thick syrupy consistency. Remove the cinnamon sticks, spoon into a decorative bowl, and serve warm.
Updated Tuesday, May 24th, 2011

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111