Best 8 Rutabaga And Carrot Puff Recipes

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Welcome to a culinary journey where root vegetables take center stage! In this article, we present a delightful duo of recipes featuring rutabaga and carrot, two nutritional powerhouses often overlooked in the realm of vegetables. Discover the versatility of these humble ingredients as we transform them into a savory and satisfying Rutabaga and Carrot Puff and a vibrant Rutabaga and Carrot Salad. Get ready to tantalize your taste buds and embrace the goodness of these often-forgotten gems.

Let's cook with our recipes!

RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

RUTABAGA AND CARROT SLAW



Rutabaga and Carrot Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

CARROTS AND RUTABAGA MASH



Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

BAKED RUTABAGA CASSEROLE



Baked Rutabaga Casserole image

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

Provided by Shake-n-Bake

Categories     Side Dish     Casseroles

Time 1h10m

Yield 4

Number Of Ingredients 11

2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
2 each eggs, separated, divided
2 tablespoons butter
1 green onion, chopped, or more to taste
2 pinches dried dill weed, or more to taste
1 dash paprika
1 dash garlic powder
1 dash salt
1 dash ground black pepper
4 each croutons, or more to taste
2 tablespoons chopped almonds, or more to taste

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.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g

CARROT AND RUTABAGA PUREE



Carrot and Rutabaga Puree image

This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.

Provided by Barbaras cooking ag

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and cut into 1 inch pieces
1 lb rutabaga, peeled and cut into 1 inch pieces
3 tablespoons softened butter
1 pinch sugar
salt and pepper

Steps:

  • In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
  • Drain and mash by hand or in a food processor until coarse.
  • Blend in butter, a pinch of sugar and salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5

RUTABAGA AND CARROT PURéE



Rutabaga and Carrot Purée image

Categories     Food Processor     Side     Thanksgiving     Vegetarian     Quick & Easy     Root Vegetable     Carrot     Fall     Rutabaga     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Steps:

  • Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

PENZEY'S RUTABAGA AND CARROT BAKE



Penzey's Rutabaga and Carrot Bake image

From the 2003 Penzey's holiday catalog. "Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change." Posted by request.

Provided by Julesong

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 -2 good-sized rutabaga (about 2 to 3 pounds total)
1 lb carrot, peeled and sliced
3 tablespoons butter
1 medium onion, chopped
1 teaspoon ground pepper
2 teaspoons salt
1 teaspoon marjoram
1/2 teaspoon garlic granules
2 tablespoons flour
3 cups milk
1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Peel and cube the rutabagas into 1/2 inch pieces.
  • Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
  • While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
  • Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
  • Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
  • Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
  • Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
  • Serve and enjoy!
  • Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!

LEMON-GLAZED CARROTS AND RUTABAGA



Lemon-Glazed Carrots and Rutabaga image

If you like carrots and rutabagas, this colorful side dish is a real winner.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

5 medium carrots
1 medium rutabaga
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dill weed
Dash salt

Steps:

  • Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Nutrition Facts :

Tips:

  • Select firm, unblemished rutabagas and carrots. Fresh vegetables will ensure the best flavor and texture in your puffs.
  • Use a food processor to quickly and easily grate the vegetables. This will save you time and effort, and it will also ensure that the vegetables are grated evenly.
  • Be sure to squeeze out the excess moisture from the grated vegetables. This will help to prevent the puffs from becoming too soggy.
  • Use a large bowl to mix the ingredients for the filling. This will give you plenty of room to work and ensure that all of the ingredients are evenly combined.
  • Don't overmix the dough. Overmixing will make the dough tough and chewy. Mix just until the ingredients are combined.
  • Use a cookie scoop to drop the dough onto the prepared baking sheet. This will help to ensure that the puffs are all the same size and shape.
  • Bake the puffs until they are golden brown. This will usually take about 20-25 minutes.
  • Serve the puffs warm or at room temperature. They can be enjoyed on their own or with your favorite dipping sauce.

Conclusion:

Rutabaga and carrot puffs are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and they can also be enjoyed as a healthy snack on the go. With their combination of sweet and savory flavors, these puffs are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these rutabaga and carrot puffs a try. You won't be disappointed!

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