A Sunrise Recipe: Streusel & Brown Butter Rutabagas

Sunrise Senior Living  |  March 10, 2015

Being of Irish heritage, the dining service coordinator at Sunrise of Flossmoor, IL, grew up eating similar dishes on the holidays with his family. He thought the sweet streusel in addition to his mother’s recipe would be appealing to those who might pass on these root vegetables. It works best with many types of meat and mashed potatoes with gravy.

Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? Click here to RSVP and join us for a Taste of Sunrise at a community near you Sunday, March 8 – Saturday, March 14. And don’t forget – all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog, www.senioreats.com.

Streusel & Brown Butter Rutabagas
Serves 6-8

¾ cup chopped pecans, toasted
½ cup flour
½ cup light brown sugar
½ tsp kosher salt
3 oz unsalted butter

Whisk together the pecans, flour, sugar and salt. Add the butter and knead into the dry ingredients until the mixture is crumbly. Set aside.

1 ½ lbs rutabagas, peeled and diced
4 oz unsalted butter
6 tbsp dark brown sugar
1 tsp ground black pepper
½ tsp kosher salt

Preheat oven to 350°F. Boil rutabagas in salted water until tender. Drain well and mash. Melt the butter on low heat until lightly browned. Stir the brown butter, sugar, pepper and salt into the rutabagas. Spoon the rutabagas into a greased casserole dish. Spread evenly. Top with streusel mixture. Bake for 30 minutes.