RUTABAGA AND CARROT PUFF

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Rutabaga and Carrot Puff image

This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired.

Provided by Meg from Ottawa

Categories     Main Dish Recipes     Casserole Recipes

Time 10h5m

Yield 6

Number Of Ingredients 12

4 carrots, peeled and cut into 1/2-inch chunks
1 rutabaga, peeled and cut into 1/2-inch chunks
½ onion, chopped
1 ½ cups chicken stock
¼ cup butter, divided
1 tablespoon brown sugar
1 pinch freshly grated nutmeg
2 eggs, slightly beaten
1 tablespoon all-purpose flour, or as needed
2 tablespoons baking powder
salt and ground black pepper to taste
½ cup finely chopped pecans

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.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 16.9 g, Cholesterol 82.5 mg, Fat 16.3 g, Fiber 4.1 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 783.9 mg, Sugar 9.1 g

muhammad haseeb saeed
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I love the combination of rutabaga and carrot in this dish. It's a great way to change up your usual side dish routine.


bindu ratree
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This dish is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.


David Parsons
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I've made this recipe several times and it always turns out great. It's a great way to get your kids to eat their vegetables.


Danial Shahan
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This recipe is easy to follow and the results are delicious. I will definitely be making it again.


labraberting
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I love the combination of rutabaga and carrot in this dish. It's a great way to change up your usual side dish routine.


Sally Rage
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This dish is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.


Saleh Lohar
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I've made this recipe several times and it always turns out great. It's a great way to get your kids to eat their vegetables.


Ndrius Orkus
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This recipe is easy to follow and the results are delicious. I will definitely be making it again.


Topo Bai
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I love the combination of rutabaga and carrot in this dish. It's a great way to change up your usual side dish routine.


Hasib love Happy
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This dish is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.


Vera Doo
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This recipe is easy to follow and the results are delicious. I highly recommend it.


Izen Chinchuck
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I love the unique flavor of this dish. It's a great way to change up your usual side dish routine.


Pasca Moshidi
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I've made this recipe several times and it always turns out great. It's a great way to get your kids to eat their vegetables.


Aiden Koonce
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This is a great recipe for a quick and easy side dish. I like to serve it with roasted chicken or fish.


MUHAMAD HAMMAD AHMED
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I made this last night and it was a hit with my family. The combination of rutabaga and carrot is perfect.


Babu Mia
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This recipe is a fantastic way to use up leftover rutabagas and carrots. It's easy to make and the results are delicious.