BAKED RUTABAGA CASSEROLE
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
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
BAKED RUTABAGA "FRIES"
Rutagabas are a root vegetable, right? So why not make fries out of them too. Note: These will not be crispy.
Provided by Lori Mama
Categories Vegetable
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 475.
- Peel rutabaga and cut into fries as you would with potatoes.
- Place into large bowl.
- Coat them with the oil.
- Add seasonings and combine.
- Place on large baking sheet, lined with non stick foil.
- Should be one layer.
- Bake 30-40 minute
- Serve hot.
A BAKED CAKE OF RUTABAGA AND POTATO
Steps:
- Peel the potatoes, then cut them into very fine slices. A sharp knife is fine but if you have a mandoline (the vegetable slicer, that is, not the lutelike stringed instrument), use that. Whatever, your slices should be almost thin enough to see through. Do the same with the rutabaga, keeping the slices in cold water to prevent them browning.
- Preheat the oven to 375°F (190°C). Peel and thinly slice the garlic. Over medium heat, melt the butter in a flameproof dish or sauté pan about 10 inches (25cm) in diameter. When it starts to bubble, decrease the heat and add the garlic. It needs to soften slightly without coloring-a matter of five minutes or so. Take the pan off the heat and stir in the mustard. Remove about two-thirds of the mustard and butter out of the pan and into a pitcher.
- Drain the potato and rutabaga slices and pat them dry with paper towels or a clean kitchen towel. Put a third of the vegetables into the pan, layering them neatly or just chucking them in as the mood takes you, then drizzle them with some of the mustard butter in the pitcher. Season with the thyme leaves, pepper, and salt. Be quite generous with the salt. Repeat this twice, so that all the slices of vegetable are layered with the thyme and the mustard and garlic butter. Now pour the stock over the top.
- Cover with a circle of wax paper or aluminum foil, pressing it down well on top of the cake. Bake for about an hour and ten minutes, until tender when pierced with the tip of a knife. Remove the foil, increase the heat to 425°F (220°C), and bake for a further ten minutes, until the top has colored and crisped a little.
BAKED RUTABAGA TO ACCOMPANY A MEAT DISH
There are certain unfashionable meals I want to slap a preservation order on lest they disappear altogether. Faggots and gravy, traditional Midlands meatballs fashioned from pork innards and belly and wrapped in caul fat, is one such recipe (lardy cake-the name speaks for itself-is another). Pease pudding would be many people's chosen accompaniment; others probably a pile of minted fresh peas. To my mind, the faggot needs a cooling sidekick to soften the blow of the liver and onions. A mash of rutabaga is good, but also this rather more subtle approach.
Yield enough for 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C). Cut the rutabaga into slices about 1/8 inch (3mm) thick. It is easier and safer to do this by first cutting a slice from one side to give a flat base as you cut.
- Generously grease a baking dish or roasting pan with some of the butter. Lay the slices of rutabaga and onion in the dish, seasoning them with salt and black pepper, and strewing over the rosemary leaves as you go. Ladle over the stock so that it just about covers the vegetables-a matter of five or so ladlefuls-then dot on the rest of the butter.
- Bake for an hour or so, turning the vegetables in the stock from time to time, until they are tender enough to crush between your fingers. Serve as a side dish, with some of the juices spooned over.
BAKED RUTABAGA
Steps:
- -Steam rutabaga w/ginger, garlic. Cook till tender, mash. -melt butter blend in flour and cook till bubbles but doesn't change color, remove from heat -beat in 1/4 cup water and cream -simmer a few minutes, season, put in baking dish spread crumbs and cheese -bake 90 minutes at 325
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