Cheesy Rutabaga Bake Recipes

BETTER RUTABAGAS (WITH CHEESE)

Better Rutabagas (With Cheese) image

I received rutabagas in my CSA box this week. I'd never had them before, but a friend told me I could cook them like mashed potatoes. So I peeled, boiled, and mashed them with butter, salt, and pepper. And took a taste... I was pleased to find they tasted a bit like smashed cauliflower, with a similar texture. And they hinted that what they really needed was onion and cheese. Here's how I made them:

Provided by dianegrapegrower

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 medium rutabagas, peeled and cut in 1-inch pieced
1 tablespoon butter
3 green onions, chopped, white and green parts
1/4-1/2 cup grated parmesan cheese, divided (cheddar is also good)
salt and pepper

Steps:

Boil the rutabagas in water until tender. Drain and mash.
Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.

Nutrition Facts : Calories 112, Fat 9.4, SaturatedFat 5.8, Cholesterol 26.3, Sodium 235.6, Carbohydrate 2.2, Fiber 0.6, Sugar 0.6, Protein 5.3

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

Ingredients

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

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