Rutabaga Casserole Food

RUTABAGA PUFF CASSEROLE

Steps:

• With a vegetable peeler, peel the rutabaga; cut it into 1-inch cubes and place it in a large saucepan. Cover the rutabaga with water and add 1 teaspoon of salt. Bring the water to a boil; reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the rutabaga is fork-tender.
• Drain the rutabaga thoroughly and then mash with a potato masher.
• Preheat the oven to 375 F.
• Butter a 1 1/2-quart casserole.
• In a large bowl, combine the mashed rutabaga, butter, dill, salt, pepper, and paprika. Let the mixture cool slightly.
• In a small bowl, beat the egg yolks and then stir them into the rutabaga.
• In a glass or metal bowl, beat egg whites until stiff peaks form.
• Fold the beaten egg whites into the rutabaga mixture. Lightly spoon the rutabaga into the prepared casserole dish.
• Bake the casserole in the preheated oven for 30 to 40 minutes, or until it is set and the top is golden brown.
• Spoon into a serving dish or serve from the casserole dish.

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.

FINNISH RUTABAGA (SWEDES) CASSEROLE

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.

BAKED RUTABAGA CASSEROLE

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.

RUTABAGA CASSEROLE

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.

RUTABAGA-POTATO CASSEROLE

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.