This Rutabaga Puff smells really good while you are making it. It’s the caramelizing onions. Mmmm. Do you have a favourite side dish? This would be in my top ten. That’s because it goes really well with just about any pork dish and is a match made in heaven for turkey or roast chicken dinner. I love it with other sides like Fluffy Mashed Potatoes. I make this for every holiday meal and I hope it might become a favourite of yours like it’s become for my family and friends.
It might seem like a lot of work to boil the vegetables until tender, puree them in the food processor and then make a “puff” by adding eggs and flour and baking it off like a bit like a souffle. But, here’s the thing, here’s my advice:
Pro tip – Always double the recipe.
Make one Rutabaga Puff to eat now. And, pay it forward for yourself but saving the other in your freezer. It really isn’t very much more work and you will love this Rutabaga Puff even more the second time around. Enjoy and I hope it helps you savour it all. Let me know how it all turns out. Thanks!
PrintRutabaga Puff
This Rutabaga Puff is like a warm fuzzy of caramelizing root vegetables. It’s a wonderful side dish for pork and turkey or chicken.
- Total Time: 60 minutes
- Yield: 8 servings
- Category: side dishes
- Method: baking
- Cuisine: Canadan
Ingredients
¼ cup butter (plus more to butter the casserole dish)
1 onion, chopped
1 large rutabaga, peeled and chopped into 2-inch pieces
4 big carrots, peeled and chopped into 2-inch pieces
1½ cups chicken stock
2 Tablespoons brown sugar
2 Tablespoons unbleached all purpose flour
1 teaspoon baking powder
2 eggs, beaten slightly
Salt and pepper – to taste
1 cup pecans, chopped
Brown sugar to sprinkle over the top
Instructions
- Preheat the oven to 350℉. Butter a casserole dish.
- Melt the butter in a large deep-sided skillet; stir in the onions and cook until translucent.
- Add the chopped rutabaga, carrots, stock and brown sugar and cook uncovered until very tender.
- Transfer the veggies to a food processor with a slotted spoon.
- Boil the remaining liquid until only 1 Tablespoon remains.
- Add that reduced liquid to the veggies and process until smooth.
- Add the flour, baking powder, eggs, salt and pepper and pulse until smooth.
- Transfer to the prepared casserole dish. Arrange the pecans around the edge of your dish and sprinkle the same with the brown sugar.
- Place the casserole dish in the center of the oven and bake for 30 minutes.OR, you can freeze the dish at this point or store in your refrigerator for up to 24 hours. If freezing, thaw on the counter before baking as noted above.
Keywords: Rutabaga Puff
Wonderful tip re: purée x2 batch. Thank you for the nice recipe. Going to savour this for sure.
Wonderful chef! You have great taste Mathieu. Thank you so much. Kindly, Karen
The recipe turned out great! Everyone loved it and I have another batch of purée ready for the next one… or a soup! Love it – thanks again for sharing this inspiration Karen.
Mathieu
Thank you for making it Mathieu. And best of all, sharing that everyone loved it. That is such a wonderful thing for a cook – as you well know. With gratitude, Karen