Photo By: Kriste Lindberg
Serves 4-6
Ingredients:
- 2 medium rutabaga or sweet potatoes, peeled (rutabaga only), thinly sliced and coarsely chopped
- 2-3 medium/large apples thinly sliced and coarsely chopped
- 1 large leek thinly sliced and finely chopped
- 8 oz okra sliced 1/2″ thick
- 8 oz spinach – thinly cut
- 1 cup parsley minced, stems and leaves
- equal amounts of apple juice and water – enough to cover rutabaga in a sauce pan 1″ above
- 2 TBSP honey
- salt and pepper to taste
- olive oil
- corn chips
- parmesan cheese
Directions:
- Sauté the leek in olive oil until caramelized. Lightly salt and pepper.
- Sauté the okra in olive oil until dry and browned. Light salt and pepper.
- Steam spinach for 12 minutes
- Cook rutabaga in equal parts water to apple juice, plus the 2 TBSP of honey until soft. Reserve 1/2 cup of the liquid.
- Mix sautéed and steamed veggies together with apples and parsley.
- Spoon into a 9″ x 12″ glass dish.
- Pour the 1/2 cup of reserved liquid over the mixture.
- Top with a thick layer of crushed corn chips and parmesan cheese.
- Cook at 350F until bubbly and lightly browned on top.