Rutabaga Pie Anybody?

Last Friday, I had been given an interesting and pretty unique blog assignment to do over the weekend. When handed a rutabaga by Mrs. Hoagland, I honestly wasn't too sure what i would do with it. I knew you could puree or mash it but that seemed pretty boring and easy. So, after some research, I found quite a different recipe: Rutabaga Pie. I have to admit it sounded bizarre, but the more I thought about it, it seemed pretty awesome, and I'd like to see Cam top this recipe... Anyway, I first chopped the rutabaga into 1/2 inch x 1/2 inch cubes and boiled them for 35 mins to soften. Next, I had to puree the rutabaga and add cream. Into this puree, went brown sugar, corn syrup, cinnamon, ginger, and vanilla. It had a very similar look to pumpkin pie. I baked the pie in the oven for 45 mins, and once it was all set, it came out a lovely golden brown. If it were put next to a pumpkin pie, it would be almost impossible to distinguish the appearances from one another. Now, came the time to taste it. It had a very custard-like texture, very smooth and light, and even had a close taste to pumpkin pie, although a more earthy and vegetable undertone to the flavour. Overall, I was pleased with how it came out, especially considering the original product, a less-than-attractive bulb vegetable, that turned out to be a major competitor to the traditional pumpkin pie, and it will most likely end up on our thanksgiving table next year! - Bryce D

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