Baked Rutabaga Casserole
User Reviews
5
Baked Rutabaga Casserole
Description
The Baked Rutabaga Casserole uses peeled and cooked rutabagas mashed into a smooth base. The addition of warming spices such as nutmeg, cinnamon, and ground ginger blends with molasses and heavy cream to create a nuanced, slightly sweet flavor profile. Eggs bind the mixture, offering structure as it bakes. A fine breadcrumb topping sprinkled with evenly spaced butter squares helps form a golden, buttery crust that contrasts the mashed rutabaga's softness. Preparation options include boiling or pressure cooking the rutabaga pieces until tender, ensuring flexibility in cooking methods.
This dish works well as a side to roasted meats or as a comforting vegetarian option. The density of rutabagas and richness from cream and eggs provide a satisfying mouthfeel, while the spices add warmth and subtle complexity. The casserole's texture balances creamy inside with a lightly crisp top due to the breadcrumb and butter topping.
Since rutabagas are often waxed in stores, thorough washing and peeling are recommended. Fine, plain breadcrumbs are key to achieving a crisp, delicate crust without overwhelming flavor. If molasses flavor is too strong, substituting syrup can soften the sweetness. Salted boiling water for cooking rutabagas enhances their natural flavor. This recipe is suitable for 2 to 3 small or 2 large rutabagas, roughly 2 pounds total.
Ingredients
- 2 lb rutabaga
- ½ cup heavy whipping cream
- ¼ tsp nutmeg
- ½ tsp salt
- 2 egg
- 2 tbsp molasses
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ cup breadcrumbs
- 3 tbsp butter cold
Instructions
- Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release.
- Preheat the oven to 325 degrees Fahrenheit.
- When the rutabagas are cooked, drain them, then mash them with a potato masher.
- In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, and ground ginger together. Then, mix that into the mashed rutabagas.
- Spray a 8x8 pan with nonstick spray, then pour the rutabaga mixture into the pan.
- Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole.
- Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking.
- Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy!
Notes
- Use finely ground, plain breadcrumbs for the topping to achieve a crisp crust without added flavors.
- Wash and peel rutabagas thoroughly to remove any wax coating before cooking.
- Salt the water used to boil rutabagas to enhance their natural flavor.
- If molasses flavor is too strong, consider substituting with syrup for a milder sweetness.
- This recipe requires about 2 pounds of rutabagas, which can be about 3 small or 2 large rutabagas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 156kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 217mg | 9% |
| Potassium | 405mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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