Rutabaga Fritters with Apple Compote

• 6 Servings

• Total time: 90 min

Adapted from Dishing up the Dirt

This breakfast recipe features crispy rutabaga fritters served with a creamy cashew sauce and a warm, spiced apple compote that brings together sweet and savory hearty flavors. It’s a cozy, dish that’s perfect for brunch, breakfast for dinner, or a special weekend breakfast.

Ingredients

• Apple Compote

  • 3 pounds tart apples, such as Macintosh, Gravensteins, Granny Smith or Pink Lady

  • 2 tablespoons water

  • 2 tablespoons maple syrup

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1 teaspoon vanilla extract

• Cashew Cream

  • 1 cup raw cashews, soaked in warm water for 30 minutes and drained

  • 3/4 cup water

  • 1 clove of garlic, minced

  • 2 teaspoons fresh lemon  juice

  • 1 teaspoon nutritional yeast (optional)

  • 1/4 teaspoon fine sea salt

• Fritters

  • 1 pound rutabaga, peeled

  • 1/2 pound russet potato, peeled (about 1 large potato)

  • 1 mediums sized leek, minced (white and pale green parts only)

  • 1/4 cup parsley, minced

  • 1 teaspoon salt

  • 1/3 cup all purpose flour

  • 2 large eggs, lightly beaten

  • 1/3 cup grapeseed oil for frying (or any other high heat oil)

Instructions

• Place apples and water in a medium saucepan and stir over medium-high heat until the mixture is bubbling. Reduce the heat to low and cover. Continue to cook, stirring often, until the apples have cooked down but still have some texture, about 15 minutes.

• Add maple syrup, lemon juice spices and vanilla. Cover and cook for 5 minutes longer. Remove from heat and set aside.

• Place all the ingredients for the cashew cream in a high speed blender. Whirl away until smooth and creamy. Taste test and add additional water to thin if necessary.

• Grate your rutabaga and potato on the large holes of a box grater or with the grating attachment on your food processor. Transfer to a dish towel and ring out excess moisture before adding the veggies to a large bowl.

• vvStir in the leek, parsley, salt, flour and eggs. Mix until well combined.

• Heat the oil in a large skillet over medium-high heat. Working in batches, spoon small scoops of the mixture into the skillet. Cook until golden brown and crisp, about 3 minutes per side.

• Serve fritters with the cashew sauce and spiced apple compote.

For more creative compote ideas check out out our Fruit Compote Recipes HERE