Rutabaga Casserole Recipes

RUTABAGA CARROT CASSEROLE

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.

SCALLOPED TURNIP (RUTABAGA) CASSEROLE

Steps:

• 1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
• 2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
• 3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
• 4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
• 5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.

FINNISH RUTABAGA (SWEDES) CASSEROLE

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 CASSEROLE

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.

BAKED RUTABAGA CASSEROLE

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.

APPLE RUTABAGA CASSEROLE

Steps:

• Peel rutabagas and cut into small pieces. Place in a large saucepan of boiling water and cook until tender.
• Peel, core and chop apples. Add to boiling water about 5 minutes before done. Remove from heat and drain.
• Put in food processor and mash. Add butter, salt and pepper.
• Spoon into casserole dish. Bake, uncovered, at 325 degrees F. for 20 to 25 minutes.

BAKED RUTABAGA CASSEROLE

Steps:

• Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release.
• Preheat the oven to 325 degrees Fahrenheit.
• When the rutabagas are cooked, drain them, then mash them with a potato masher.
• In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, ground ginger, and breadcrumbs together. Then, mix that into the mashed rutabagas.
• Spray a 8x8 pan with nonstick spray, then pour the rutabaga mixture into the pan.
• Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole.
• Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking.
• Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy!

RUTABAGA GRATIN

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.

EASY ROASTED RUTABAGA

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Line a large, rimmed baking sheet with foil.
• Peel the rutabaga(s) and cut them into 1-inch pieces.
• In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
• Arrange the rutabaga in a single layer on the prepared baking sheet.
• Bake for about 40 to 50 minutes, until tender and lightly browned.
• Toss with fresh chopped parsley, if desired.

RUTABAGA CASSEROLE

Steps:

• 1. Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
• 2. Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
• 3. (Recipe may be prepared up to this point a day or two in advance and refrigerated.)
• 4. Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
• 5. Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
• 6. Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.

RUTABAGA CASSEROLE

Steps:

• Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
• Mash rutabagas with grated carrots, sugar, and butter.
• Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.