Scandinavian Mashed Potato And Rutabaga Casserole Recipes

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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 RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO



Mashed Rutabaga (Yellow Turnip or Swede) and Potato image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!

Provided by Engrossed

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 3/4 lbs rutabagas, peeled and quartered
1 1/2 lbs turnips, peeled and quartered
1 lb russet potato, peeled and quartered
4 tablespoons butter, melted (1/2 a cube)
1/2 cup whipping cream
salt & freshly ground black pepper, to taste

Steps:

  • Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
  • Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
  • Drain well.
  • Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.

FINNISH RUTABAGA (SWEDES) CASSEROLE



Finnish Rutabaga (Swedes) Casserole image

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

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

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.

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)



Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) image

Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.

Provided by Scarlett516

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

water to cover the rutabaga (about 3 cups in a large pot)
5 whole allspice
5 peppercorns
1/2 teaspoon salt
2 rutabagas
2 carrots
4 large potatoes
ground cinnamon or nutmeg
1 tablespoon butter (optional)

Steps:

  • In a large pot, bring water, allspice, peppercorns, and salt to a boil.
  • Peel and finely chop the rutabagas and carrots. Add to the pot.
  • Reduce temp to a low boil and cook for 15 minutes.
  • Meanwhile, peel and finely chop the potatoes.
  • After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
  • Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
  • Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.

Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9

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

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.

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.

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