Rutabaga Potato Casserole Recipes

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RUTABAGA-POTATO CASSEROLE



Rutabaga-Potato Casserole image

Make and share this Rutabaga-Potato Casserole recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs rutabagas, peeled and diced
1/2 lb potato, peeled and diced
4 cups water
1/2 cup all-purpose flour
1/2 cup breadcrumbs
1/3 cup whipping cream
1/3 cup dark corn syrup
1/4 cup butter, melted
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
3 tablespoons butter, melted

Steps:

  • In a large saucepan, combine rutabagas, potatoes and water.
  • Bring to a boil; cook over low heat 25 minutes or until tender.
  • Drain, reserving liquid.
  • Mash rutabagas and potatoes until smooth.
  • Butter a shallow, 2-quart casserole dish; set aside.
  • Preheat oven to 300°F.
  • In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
  • Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
  • Beat until light and fluffy.
  • Spoon into prepared casserole dish.
  • Use a spoon to smooth top.
  • Drizzle with 3 tablespoons melted butter.
  • Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.

Nutrition Facts : Calories 299.6, Fat 15.7, SaturatedFat 9.2, Cholesterol 86.8, Sodium 499.7, Carbohydrate 36.2, Fiber 4.1, Sugar 10.8, Protein 5.5

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE



Scandinavian Mashed Potato and Rutabaga Casserole image

(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.

Provided by Olha7397

Categories     Norwegian

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs thin skinned boiling potatoes
salt
1 lb rutabaga, about 1 medium
1/4 cup flour
2 eggs
2 teaspoons salt
1/2-1 cup hot milk or 1/2-1 cup light cream
1 tablespoon butter
1/4 cup fine dry breadcrumb

Steps:

  • Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
  • Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
  • Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
  • Scandinavian Feasts.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9

MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga and Parsnip Casserole with Caramelized Onions image

Categories     Garlic     Onion     Potato     Side     Bake     Casserole/Gratin     Parsnip     Winter     Rutabaga     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

Steps:

  • Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
  • Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

POTATO, RUTABAGA & PARSNIP CASSEROLE



Potato, Rutabaga & Parsnip Casserole image

I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.

Provided by twobees

Categories     Vegetable

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

7 cups canned low sodium chicken broth
3 lbs russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 lbs rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 lbs parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup butter, room temperature
3 large onions, thinly sliced

Steps:

  • Butter 13 x 9x2-inch glass baking dish.
  • Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well.
  • Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper.
  • Transfer mashed vegetables to prepared dish.
  • Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables.
  • (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 375°F Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5

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