rutabaga casserole
(1 rating)
When Dick and I were first married he said the only food he wouldn't eat was a turnip. I hadn't eaten many turnips but my family were big rutabaga eaters. Our first Easter I made mashed rutabagas and he thought they were turnips and wasn't going to even try them. Now turnips have a white flesh and rutabagas have a yellow flesh, so I didn't understand why he thought they were turnips. Anyway he ate them and has been for last 41 years. He had eaten a raw turnip as a kid and gotten sick, so he was more scared of them than not really liking them. Today he eats both with gusto.
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(1 rating)
yield
8 serving(s)
cook time
1 Hr
Ingredients For rutabaga casserole
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2rutabagas (about 2 pounds) peeled and cubed
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1/4 cbutter, unsalted
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2 Tbspbrown sugar, firmly packed
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3/4 tspkosher salt
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1/2 tspfreshly ground black pepper
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1/2 tspallspice, ground
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2 lgeggs, separated
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2 slicebrown bread, processed into fine crumbs
How To Make rutabaga casserole
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1Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
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2Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
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3(Recipe may be prepared up to this point a day or two in advance and refrigerated.)
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4Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
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5Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
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6Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.
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