Rutabaga applesauce recipe
With its vibrant colors and rich nutrients this arutabaga pplesauce is the perfect choice for anyone who wants to experience the incredible health benefits of rutabaga and beets.
Servings: 5 serving
Calories:
Cost: 5$
Equipment
- kitchen knife
- medium saucepan
- Cooking spoon
- Blender
- Mason jars
Ingredients
- 2 medium rutabaga
- 3 medium beets
- 1 tablespoon coconut oil or butter
- some fresh rosemary (optional)
- 1 pound/kg medium assorted apples
- a pinch of salt
- ¼ freshly ground nutmeg
Instructions
- Clean all the veggies and apples
- If young, cut the rutabaga and beets into cubes without peeling
- Bring these in a saucepan, add oil/butter and rosemary, and cook covered for about 7 minutes, stirring occasionally.
- Meanwhile, dice the apples and store the cores in your freezer to make broth.
- Add the salt, then apples, and stir well. Cover and cook till the apples are tender.
- Add nutmeg and stir gently.
- Blend after cooling
- Serve and transfer the remaining into mason jars.
Notes
- If using rosemary, only use fresh one for this recipe.
- Cook on medium heat; this way, you will not need any water to cook.
- This applesauce keeps well in a tight jar in a fridge for up to a week.
- If the beets and rutabaga are aged or their skin looks rough, peel them. Choose young and freshly harvested produce to enjoy all the benefits of the skin.
- I like adding some freshly squeezed lemon juice when serving to add vitamin C, which is destroyed during cooking.