A Baked Cake Of Rutabaga And Potato Recipes

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RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

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

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

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 SPICE CAKE RECIPE



Rutabaga Spice Cake Recipe image

Rutabaga's sweet, nutty flavor works perfectly in this moist and flavorful spice cake.

Provided by Kristen Coffield

Categories     Breakfast     Dessert

Number Of Ingredients 16

1 cup raw rutabaga peeled (coarsely grated)
3 eggs
2/3 cup brown sugar
1/2 cup plain whole milk yogurt or nut milk yogurt
1/2 cup butter or coconut oil
2 tsp vanilla
2 1/2 cups almond flour
1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1 cup powdered sugar
2 tbs milk
1/4 tsp vanilla
1/4 tsp fresh lemon juice

Steps:

  • Preheat oven to 350
  • Butter 9" loaf pan
  • Beat eggs, sugar, yogurt, butter and vanilla until smooth. Stir in grated rutabaga.
  • Combine almond flour, baking soda, baking powder, cinnamon, allspice and salt, mix well.
  • Stir dry ingredients into rutabaga egg mixture and combine until smooth.
  • Bake 30-40 minutes or until tester comes out clean and top of cake springs back to the touch.
  • Combine Simple Icing ingredients well and drizzle over cooled cakes.

ROASTED RUTABAGA



Roasted Rutabaga image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

BAKED RUTABAGA CASSEROLE



Baked Rutabaga Casserole image

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

2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
2 each eggs, separated, divided
2 tablespoons butter
1 green onion, chopped, or more to taste
2 pinches dried dill weed, or more to taste
1 dash paprika
1 dash garlic powder
1 dash salt
1 dash ground black pepper
4 each croutons, or more to taste
2 tablespoons chopped almonds, or more to taste

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

MASHED RUTABAGA AND YUKON GOLD POTATOES



Mashed Rutabaga and Yukon Gold Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

1 large rutabaga, waxy skin removed and cut into 1-inch chunks
Kosher salt
4 large Yukon gold potatoes, cut into 1-inch chunks
3/4 cup heavy cream
1 stick cold butter, cut into 5 to 6 pats

Steps:

  • Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
  • Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
  • Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
  • In a small saucepot, bring the cream to a boil and turn off.
  • Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.

ROASTED RUTABAGA AND POTATOES WITH CARROTS



Roasted Rutabaga and Potatoes with Carrots image

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

Provided by Laila Roscoe

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 4

Number Of Ingredients 11

extra-virgin olive oil, plus more for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
½ pound baby carrots
½ large red onion, chopped into 1-inch pieces
½ large white onion, chopped into 1-inch pieces
½ lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
½ teaspoon sea salt

Steps:

  • Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
  • Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
  • Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g

A BAKED CAKE OF RUTABAGA AND POTATO



A Baked Cake of Rutabaga and Potato image

Categories     Cake     Potato     Bake     Rutabaga

Yield enough for 4

Number Of Ingredients 7

potatoes - 1 pound (500g)
rutabaga - 1 pound (500g)
garlic - 4 cloves
butter - 7 tablespoons (85g)
Dijon mustard - 2 heaping teaspoons
thyme leaves - a teaspoon
vegetable stock - 6 tablespoons

Steps:

  • Peel the potatoes, then cut them into very fine slices. A sharp knife is fine but if you have a mandoline (the vegetable slicer, that is, not the lutelike stringed instrument), use that. Whatever, your slices should be almost thin enough to see through. Do the same with the rutabaga, keeping the slices in cold water to prevent them browning.
  • Preheat the oven to 375°F (190°C). Peel and thinly slice the garlic. Over medium heat, melt the butter in a flameproof dish or sauté pan about 10 inches (25cm) in diameter. When it starts to bubble, decrease the heat and add the garlic. It needs to soften slightly without coloring-a matter of five minutes or so. Take the pan off the heat and stir in the mustard. Remove about two-thirds of the mustard and butter out of the pan and into a pitcher.
  • Drain the potato and rutabaga slices and pat them dry with paper towels or a clean kitchen towel. Put a third of the vegetables into the pan, layering them neatly or just chucking them in as the mood takes you, then drizzle them with some of the mustard butter in the pitcher. Season with the thyme leaves, pepper, and salt. Be quite generous with the salt. Repeat this twice, so that all the slices of vegetable are layered with the thyme and the mustard and garlic butter. Now pour the stock over the top.
  • Cover with a circle of wax paper or aluminum foil, pressing it down well on top of the cake. Bake for about an hour and ten minutes, until tender when pierced with the tip of a knife. Remove the foil, increase the heat to 425°F (220°C), and bake for a further ten minutes, until the top has colored and crisped a little.

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