Cheesy Rutabaga And Carrot Casserole Food

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.

CHEESY RUTABAGA AND CARROT CASSEROLE

Steps:

• Pre-heat the oven to 375ºF/190ºC
• Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.
• Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
• Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.
• Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
• Check the seasoning and add more salt and pepper as needed.

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.

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!

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.

BETTER RUTABAGAS (WITH CHEESE)

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.

ROASTED RUTABAGA AND POTATOES WITH CARROTS

Steps:

• Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
• Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
• Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

CHEESY CARROT CASSEROLE

Steps:

• Preheat oven to 350*F Grease a 9 x 13 casserole dish and set aside. Steam carrots until 1/2 way cooked. You want them to be soft enough to bite but still with a bit of a crunch. They'll finish cooking in the oven. As carrots are steaming, in a saucepan combine butter and onion. Cook until onions are soft and translucent. Add flour, salt, mustard and pepper and mix well to create a paste. Slowly add 1/4 cup of milk at a time whisking continually until all the milk has been added to pan. You are making a basic roux. The mixture will thicken quite a bit at first but slowly thin out. If you add all the milk at once you'll have a clumpy mess, so only add 1/4 cup at a time, whisking well. Cook for 5 minutes then turn off burner and add cheese. Mix well until cheese is melted and combined. When carrots are cooked half way, place carrots on the bottom of the casserole dish. Pour cheese mixture on top of carrots ensuring to cover carrots completely. Sprinkle bread crumbs or crushed Ritz crackers on top of sauce and bake for 25 minutes. Remove from oven and serve immediately.