BAKED RUTABAGA CASSEROLE
Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.
Provided by Shake-n-Bake
Categories Side Dish Casseroles
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
- Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
- Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
- Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g
RUTABAGA CASSEROLE
Make and share this Rutabaga Casserole recipe from Food.com.
Provided by JoAnn
Categories Vegetable
Time 1h5m
Yield 1 Casserole
Number Of Ingredients 8
Steps:
- Dice rutabagas and cook by boiling 20 to 25 min.
- Or microwave with 1/2 cup water for 15 to 18 minutes.
- Mash rutabagas with reserved liquid.
- Stir remaining ingredients except butter into rutabagas.
- Pour into greased casserole and dot with butter.
- Bake 45 to 50 minutes in a 350 degree oven until top is light brown.
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
RUTABAGA CARROT CASSEROLE
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
RUTABAGA GRATIN
Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
- Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
- Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
- Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g
SCALLOPED RUTABAGA AND APPLE
Ivy Fitzjohn of Winnipeg, Manitoba shared this fun way to serve rutabaga, which is sweetened with apple, brown sugar and cinnamon.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.
Nutrition Facts : Calories 276 calories, Fat 14g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 5g fiber), Protein 5g protein.
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