Rutabaga Carrot 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.

RUTABAGA AND CARROT SLAW

Steps:

• Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

LEMON-GLAZED CARROTS AND RUTABAGA

Steps:

• Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

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.

BAKED CARROTS, TURNIPS & RUTABAGAS

Steps:

• Preheat oven to 350 degrees.
• Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
• In small bowl, combine remaining ingredients.
• Drizzle over vegetables.
• Cover vegetables with aluminum foil; bake 40 to 50 minutes.
• Serve over brown rice.

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.

PENZEY'S RUTABAGA AND CARROT BAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel and cube the rutabagas into 1/2 inch pieces.
• Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
• While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
• Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
• Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
• Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
• Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
• Serve and enjoy!
• Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!