Rutabaga Casserole Recipes

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RUTABAGA CASSEROLE



Rutabaga Casserole image

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

Provided by JoAnn

Categories     Vegetable

Time 1h5m

Yield 1 Casserole

Number Of Ingredients 8

2 medium rutabagas (about 2 lbs)
2 eggs, beaten
1/4 cup dry breadcrumbs
1/4 cup half-and-half
2 teaspoons sugar or 2 teaspoons corn syrup
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter

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.

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.

BAKED RUTABAGA CASSEROLE



Baked Rutabaga Casserole image

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

Provided by Shake-n-Bake

Categories     Side Dish     Casseroles

Time 1h10m

Yield 4

Number Of Ingredients 11

2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
2 each eggs, separated, divided
2 tablespoons butter
1 green onion, chopped, or more to taste
2 pinches dried dill weed, or more to taste
1 dash paprika
1 dash garlic powder
1 dash salt
1 dash ground black pepper
4 each croutons, or more to taste
2 tablespoons chopped almonds, or more to taste

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.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g

SCALLOPED RUTABAGA AND APPLE



Scalloped Rutabaga and Apple image

Ivy Fitzjohn of Winnipeg, Manitoba shared this fun way to serve rutabaga, which is sweetened with apple, brown sugar and cinnamon.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12

2 cups thinly sliced peeled rutabaga
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
4-1/2 teaspoons butter, melted, divided
1/2 cup sliced peeled tart apple
1/3 cup apple juice
2 tablespoons dry bread crumbs
2 tablespoons chopped walnuts

Steps:

  • Place 1 in. of water in a saucepan; add rutabaga. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, brown sugar, salt, thyme, cinnamon and pepper. , Place half of the rutabaga in a 1-qt. baking dish coated with cooking spray; brush with 1-1/2 teaspoons butter. Sprinkle with half of the flour mixture; top with half of the apple slices. Repeat layers. Pour apple juice over top. , Toss bread crumbs and remaining butter; sprinkle over apple. Top with walnuts. Cover and bake at 350° for 30-35 minutes or until rutabaga and apple are tender.

Nutrition Facts : Calories 276 calories, Fat 14g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 5g fiber), Protein 5g protein.

RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

RUTABAGA GRATIN



Rutabaga Gratin image

Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 1/2 cups boiling water
1 cup raw cashews
1 tablespoon nutritional yeast
2 slices rustic bread, torn into small pieces
2 small rutabagas (1 1/2 pounds), peeled and cut into about 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
1/4 teaspoon freshly grated nutmeg
1 tablespoon extra-virgin olive oil

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.

Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g

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Top Asked Questions

How to cook rutabaga in oven?
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.
What is the best rutabaga salad recipe?
Peel and cube the rutabaga. Heat up a two quart pan of water and add the cubed rutabaga. Bring to boil. Cover and simmer for 20-25 minutes or until fork tender. Drain the water and add cream cheese and butter. Mash until it is the consistency you like. Add chopped up chives over the top and serve.
How to make a cheesy rutabaga casserole?
With the rutabaga prepped and parboiled you are ready to make a cheesy rutabaga casserole in 3 simple steps! Cheese Sauce: Make the seasoned cheese sauce, starting with a roux. Combine: Place parboiled rutabagas and diced onion in a casserole dish and pour the sauce over. Cook: Bake until fragrant, bubbling and golden brown on top.
How to cook rutabaga and carrots in rice?
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.

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