Rutabaga Puff Recipes

RUTABAGA GRATIN

Steps:

• Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
• Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
• Pour a bit of the cream into the bottom of a casserole dish.
• Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
• Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

TURNIP PUFF

Steps:

• Preheat oven to 350 degrees F. Butter a medium size casserole dish.
• Boil turnip in a medium saucepan until tender.
• Drain and mash.
• Add butter and egg and mix well.
• Combine flour, brown sugar, baking powder, salt, pepper and nutmeg in a small bowl.
• Mix into the turnip mixture.
• Pour turnip mixture into buttered casserole dish.
• Combine bread crumbs and melted butter. Spread evenly over turnip mixture.
• Bake for 25 minutes or until light brown on top.

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.

RUTABAGA AND CARROT PUFF

Steps:

• Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
• Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
• Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
• Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Bring vegetable mixture to room temperature, about 30 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.

RUTABAGA PUFF RECIPE

Steps:

• Heat oven 375ºF.
• Cook rutabaga in boiling water in covered saucepan 45 min. or until tender; drain. Place in large bowl; mash until smooth. Add dressing, egg, flour, baking powder and seasonings; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with cracker crumbs.
• Bake 35 min. or until heated through.