Cheesy Rutabaga Bake 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 BAKE

Steps:

• Bring rutabaga to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until golden, about 5 minutes.
• Whisk flour into garlic mixture until smooth.
• Slowly whisk milk into flour mixture until thickened and creamy, about 5 minutes.
• Stir Cheddar cheese into milk sauce until cheese is melted and bubbly, about 3 minutes. Season with cayenne pepper, salt, and black pepper.
• Transfer rutabaga to the prepared baking dish. Pour cheese sauce over rutabaga.
• Sprinkle bread crumbs and paprika over rutabaga.
• Bake in preheated oven until sauce is thickened and bubbly, 20 to 25 minutes.

POTATO,RUTABAGA,POTATO CHIP,& CHEESE BAKE.

Steps:

• wash and peel potatoes.
• Then dice, and set in cold water.
• wash peel and chop rutabaga. Set in water with potatoes.
• Melt butter. Chop onions. Crush potato chips. Spray cooking dish with oil. Pre-heat oven to 350F.
• In a large mixing bowl, add drained potatoes, drained rutabaga, chopped onion, pepper and melted butter. MIX well.
• Put all in baking dish. Sprinkle with 1/2 crushed potato chips. Put in oven, uncovered and bake for about 40-45 minutes, at 350 F. Until potatoes are soft, and the baking dish has golden edges around the inside of baking dish.
• Sprinkle cheese and the other 1/2 of potato chips over the top. Return to oven till the cheese melts. Sprinkle with paprika. Serve and enjoy.

CHEESY VEGAN RUTABAGA CASSEROLE

Steps:

• The night before you plan on making this recipe soak your cashews in water so that they are completely submerged. They will become soft and plump overnight.
• Coarsely chop the kale and sauté in a skillet over medium heat by adding 1 C of vegetable broth to the pan instead of oil. Cook until the vegetable broth has evaporated and the kale is wilted, then set aside.
• Dice onions and sauté in a pan with 2 Tbsp of water until the onions begin to soften and the water is evaporated, then remove from the heat.
• Drain the water from the cashews. Using a hand mixer, puree the cashews, red pepper, and the nutritional yeast together.
• Mix (by hand) thyme, garlic, salt, and pepper into your dairy-free cheese sauce.
• Thinly slice rutabagas and sweet potatoes into 1/8 inch coins. You can do this using a knife or a mandolin slicer.
• Now all of your ingredients are prepped. Lightly spray a 2.5 quart casserole dish with olive oil cooking spray and place your prepped ingredients within reach.
• Imagine dividing your dairy-free sauce into thirds. Spread the first third onto the bottom of your casserole dish. Then build layers as follows: rutabagas, onions, sweet potatoes, kale, cheese sauce, then again - rutabaga, onion, sweet potato, and the remainder of the cheese sauce.
• Bake the casserole in a 350º F oven for 40-45 minutes, or until the casserole is fork-tender.
• Allow the casserole to rest for 10 minutes before serving and then sprinkle with minced parsley.

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!

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.

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.

RUTABAGA GRATIN

Steps:

• Preheat oven to 375°F.
• Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
• Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
• Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
• Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.

HOW TO COOK RUTABAGA (+ 11 RUTABAGA RECIPES)

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper.
• Peel the rutabaga and cut it into ¾-inch cubes.
• In a large bowl add rutabaga cubes, onion, olive oil, rosemary, salt, and pepper. Toss and coat evenly.
• Spread the seasoned rutabaga onto the baking sheet in one single layer.
• Bake for 20-30 minutes or until fork tender. Serve and enjoy!