RUTABAGA-POTATO CASSEROLE
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
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
POTATO, RUTABAGA & PARSNIP CASSEROLE
I finally convinced my brother that onions are edible. So now I serve this with the family's Thanksgiving turkey dinner. Note: I save the broth that is drained from the cooked vegetables and use it in my pumpkin bisque, which I serve as the appetizer for the turkey dinner.
Provided by twobees
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 429.1, Fat 19.1, SaturatedFat 11.4, Cholesterol 45.8, Sodium 397.5, Carbohydrate 58.4, Fiber 10.5, Sugar 12.2, Protein 10.5
RUTABAGA CASSEROLE
Make and share this Rutabaga Casserole recipe from Food.com.
Provided by JoAnn
Categories Vegetable
Time 1h5m
Yield 1 Casserole
Number Of Ingredients 8
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.
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(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
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 POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
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
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.
GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
RUTABAGA CARROT CASSEROLE
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
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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