Best 3 Twice Baked Rutabagas Recipes
**Twice-Baked Rutabagas: A Savory and Versatile Dish**
Twice-baked rutabagas are a delectable and versatile dish that can be enjoyed as a hearty side dish or even as a main course. This culinary creation involves meticulously roasting rutabagas until tender, then carefully scooping out the flesh and mashing it with a medley of flavorful ingredients. The resulting mixture is then artfully spooned back into the rutabaga shells and baked once more, resulting in a symphony of flavors and textures.
This article presents a collection of twice-baked rutabaga recipes, each offering a unique twist on this classic dish. From the comforting simplicity of roasted rutabagas with butter and herbs to the tantalizing richness of rutabagas stuffed with sausage and apples, there's a recipe here to suit every palate.
Whether you prefer a vegetarian delight or a hearty meat-based dish, these twice-baked rutabaga recipes promise an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and let's embark on a journey of culinary discovery, transforming humble rutabagas into extraordinary culinary delights.
TWICE-BAKED RUTABAGAS
Mix it up for dinner by swapping your go-to spuds dish for these rutabagas combined with bacon, cheese and cream. Even the skeptics won't be able to resist! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine rutabagas and water. Microwave, covered, on high 16-20 minutes or until tender, stirring halfway. Mash rutabagas; add bacon, cream, butter, garlic powder, salt and pepper. Stir in 1 cup cheese and 1/4 cup green onions., Spoon mixture into 8 greased 6-ounce ramekins or custard cups. Sprinkle with remaining cheese. Place ramekins on a baking sheet. Bake until rutabagas are bubbly and cheese is melted, 18-22 minutes. Sprinkle with remaining green onions.
Nutrition Facts : Calories 361 calories, Fat 30g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 592mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
BAKED RUTABAGA CASSEROLE
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
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
Tips:
- Choose the right rutabagas: Opt for small to medium-sized rutabagas with smooth, unblemished skin. Larger rutabagas tend to be woodier and less flavorful.
- Scrub and peel the rutabagas thoroughly: Use a vegetable brush to scrub away any dirt or debris, then peel the rutabagas using a sharp knife or vegetable peeler.
- Boil or roast the rutabagas until tender: Boiling is a quicker method, but roasting brings out the natural sweetness of the rutabagas. To boil, place the rutabagas in a large pot of boiling water and cook for 15-20 minutes, or until tender. To roast, preheat the oven to 400°F (200°C) and toss the rutabagas with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender and slightly browned.
- Mash the rutabagas until smooth: Once the rutabagas are tender, mash them with a potato masher or fork until smooth. You can also use a food processor or blender for a finer texture.
- Add your desired seasonings and mix-ins: This is where you can get creative and customize the flavor of your twice-baked rutabagas. Some popular seasonings include butter, garlic, herbs, cheese, and bacon. You can also add cooked vegetables, such as carrots, celery, or onions.
- Spoon the rutabaga mixture into the rutabaga shells: Once you have mashed and seasoned the rutabagas, spoon the mixture back into the rutabaga shells. Top with additional cheese, breadcrumbs, or herbs, if desired.
- Bake the twice-baked rutabagas until golden brown: Preheat the oven to 350°F (175°C) and bake the twice-baked rutabagas for 20-25 minutes, or until heated through and the topping is golden brown.
Conclusion:
Twice-baked rutabagas are a delicious and versatile side dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover rutabagas. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new way to enjoy rutabagas, give this recipe a try.
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