Fall Fest: Rutabaga Puff

Rutabaga Puff

Since we are celebrating root vegetables at Fall Fest this week, I decided it was time explore the world of the rutabaga.  Up until recently, the only thing I knew about rutabagas is that they live next to turnips in the produce section at the grocery store.  And I know nothing about turnips.

But thanks to the internet, I now know that rutabagas are a root vegetable that supposedly evolved from a cross between a wild cabbage and a turnip.  They look a lot like a turnip, but are yellow instead of white and have a rougher skin.  The flavor is supposed to be sweeter than a turnip.  Rutabagas can be prepared in many different ways, but mashed or roasted seem to be the most popular ways to go.

I had originally planned on roasting a few different root vegetables together and tossing them with butter and herbs.  I even bought some golden beets and colorful carrots to accompany rutabaga in the roasting pan.  But then I ran across this recipe for Rutabaga Puff and thought it might be fun to let this unfamiliar root be the star of the show tonight.  Rutabaga Puff is a casserole made from puréed rutabaga, egg, a bit of flour and leavening, and a few light seasonings.  It’s topped with buttered crumbs and baked – the puff comes from the egg and baking powder.

Since I’m cooking for one these days, I cut the recipe in half and divided the rutabaga mixture into three individual baking dishes to make cute little single-serving casseroles.  The only change I made to Alanna’s recipe was to add about 1/4 cup of shredded Parmigiano Reggiano to the purée.

The casseroles turned out great – lightly browned and crunchy on top, creamy inside.  The flavor of the rutabaga is hard to describe.  It was a bit sweet and a bit bitter and I could definitely taste a hint of cabbage.  I’ll admit that I didn’t immediately love it.  I took a few bites and set it down, turned off by the bitterness.  But I found myself wanting to eat more, and by the time I finished my little bowl I felt like I really enjoyed it.

I definitely think I’ll eat more rutabagas this fall and winter and am looking forward to roasting some next.  For those of you who eat rutabagas, how do you like to prepare them?  Please feel free to share links to your favorite recipes for rutabaga or any other root vegetables in the comments section.

Don’t forget to check out Alanna’s recipe for Rutabaga Puff.

Root Vegetable Recipes from the Fall Fest Gang:

How You Can Join Fall Fest 2010

Fall Fest!Welcome to Fall Fest! Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Fall Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the Fall Fest 2010 pumpkin badge (illustrated by Matt of Matt Bites).

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers
9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes

  1. Amy

    This looks really good. I just discovered the rutabaga this year as well and have two more in the kitchen from the farmer’s market. I foresee one of them turning into this puff!

    My fall fest recipe is maple roasted turnips: http://savorymomentsblog.blogspot.com/2010/11/maple-roasted-turnips.html

    3:58 am  Nov 3rd, 2010
  2. Soma

    I haven’t brought in rutabaga in my kitchen yet. This is such a beautiful dish.

    I could join in the fest this time! Here is mine – Poppy Seeds and Chickpea Crusted Potatoes

    5:02 am  Nov 3rd, 2010
  3. pam

    I don’t know if I’ve ever even had a rutabaga!

    6:31 am  Nov 3rd, 2010
  4. Ranjani

    That looks great! I used rutabega once in a stew, but haven’t made anything else with it. I bet the puff would work well with other veggies too…
    I made a root veggie salad this week: http://4seasonsoffood.blogspot.com/2010/11/crunchy-root-vegetable-salad.html

    6:34 am  Nov 3rd, 2010
  5. Return to your roots | UK Food Network Blog – Locally Sourced

    […] Nicole at Pinch My Salt: Rutabaga Puff […]

    6:46 am  Nov 3rd, 2010
  6. Erin

    Delightful! I adore all of the fall root vegetables. Turnip, parsnip, rutabaga — bring ’em on. This is a great idea to use this often maligned veggie in a sophisticated way.

    6:54 am  Nov 3rd, 2010
  7. The FN Dish – Food Network Blog » Archive » Fall Fest: Root Veggie Sides to Try

    […] Nicole at Pinch My Salt: Rutabaga Puff […]

    7:01 am  Nov 3rd, 2010
  8. Louise

    so funny, my first instinct was to roast them off with other colorful veges as you mentioned. that is the way i cook them with colorful carrots, and parsnips. Perhaps they recipe you made could be altered into croquettes with a dipping sauce to offset the bitterness?
    Have a great week,

    7:34 am  Nov 3rd, 2010
  9. Noelle

    I do a similar thing with turnips. We don’t eat a lot of rutabagas because we don’t get them from our CSA, but I do love them.

    7:55 am  Nov 3rd, 2010
  10. the blissful baker

    i’ve never tried rutabaga, but i do love all veggies, so i’m sure this would be delish!

    9:53 am  Nov 3rd, 2010
  11. Anne Marie

    Where I grew up in Upper Michigan, we ate rutabagas mashed like potatoes and added them to pasties. They’re also good raw, sliced into batons, as part of a crudite platter. Now, I like to add them to winter vegetable galettes like these that I made last year: http://themessyapron.blogspot.com/2009/12/bounty-busters-winter-vegetable-galette.html

    9:59 am  Nov 3rd, 2010
  12. Anne Marie

    Oh, yeah, and that Rutabaga Puff looks great! I definitely have to try that as soon as I can get my hands on some “beggies.”

    10:01 am  Nov 3rd, 2010
  13. Jane

    My father-in-law makes a fabulous casserole with mashed rutabagas, carrots and potatoes. All of the vegetables are boiled, mashed together, seasoned with a bit of salt and pepper, and put into a buttered casserole. It’s baked at 350 for a bit and oh my gosh it is just delish!!

    10:03 am  Nov 3rd, 2010
  14. Kathleen

    Thank you, I always forget about this vegetable. I am contributing a few carrot ideas for #Fallfest http://dejavucook.wordpress.com/2010/11/03/glazedhttp://http:dejavucook.wordpress.com/2010/10/04/potage-crecy/ http://dejavucook.wordpress.com/2010/03/01/split-

    2:27 pm  Nov 3rd, 2010
  15. Kim @ Quit Eating Out

    I can honestly say I’ve never made a rutabaga…. or know a thing about it. But, interestingly I’m in the process of getting outside my “recipe box” to try new things and this sounds great for fall. I’ll let you know when I try it. Have a great night!

    2:49 pm  Nov 3rd, 2010
  16. Feast on the Cheap

    I’ve never cooked with rutabegas – in fact, I feel like a total rube, but I’m not sure i’ve ever even had one. Clearly that needs to change.

    My rooty-tooty contributions are: Roasted Beets with Sweet Pears & Feta and Winter Beef Stew with Mushrooms & Turnips

    3:02 pm  Nov 3rd, 2010
  17. Tangential1

    This looks seriously good! Will definitely have to try it soon.

    I got kind of hooked on rutabegas after a visit to Scotland a few years ago. Check out Scottish recipes for “neeps” or “swedes” (rutabegas are alternatively known as “yellow turnips” in the UK, apparently. From what I understand, they don’t have the white turnips we have in the US, so if a recipe calls for turnips, they actually mean rutabegas!). Mashed rutabegas and potatoes (“neeps and tatties” if mashed separately or “clapshot” if mashed together) is really tasty. Roasted rutabegas are amazing. Most recently, I’ve been including them in stews, subbing out some of the potatoes and carrots that I usually add. I saw a recipe recently for turnip fries, which sounded interesting, but I haven’t tried it yet.

    3:33 pm  Nov 3rd, 2010
  18. MC

    I second the use of rutabaga’s in pasties. Delish!

    5:38 pm  Nov 3rd, 2010
  19. Nicole

    Okay, someone needs to tell me what pasties are!

    6:03 pm  Nov 3rd, 2010
  20. Charles G Thompson

    I love rutabegas – I add them to mashed potatoes and it adds a nice layer of flavor. This recipe sounds really good. A perfect fall dish.

    6:44 pm  Nov 3rd, 2010
  21. Stephanie @ Dollop of Cream

    Your picture is just beautiful — definitely inspiring me to eat more rutabaga. (:

    I made my favourite fall/winter root veggie soup for Fall Fest. It’s called West African peanut soup, but I found the recipe in cold, cold Winnipeg, Canada!

    Here it is: http://www.dollopofcream.com/2010/11/west-african-peanut-soup-via-winnipeg.html

    9:49 pm  Nov 3rd, 2010
  22. Lu

    I use rutabagas cubed up in soup/stews in place of potato for a lower calorie, higher fiber kick ~ the added vitamin C ain’t bad either. They can have a slightly bitter taste- but I think in soups/stews that adds more character to the dish-

    Nutrition Facts
    Serving Size 1 cup
    Amount Per Serving
    Calories 50
    % Daily Value*
    Sodium 30mg 1%
    Total Carbohydrates 11.0g 4%
    Dietary Fiber 4.0g 16%
    Sugars 8.0g
    Protein 2.0g
    Vitamin A 15% • Vitamin C 60%
    Calcium 6% • Iron 4%


    Nutrition Facts
    Serving Size

    Amount Per Serving
    Calories 128 Calories from Fat 2
    % Daily Value*
    Total Fat 0.2g 0%
    Saturated Fat 0.0g 0%
    Polyunsaturated Fat 0.1g
    Cholesterol 0mg 0%
    Sodium 14mg 1%
    Total Carbohydrates 29.2g 10%
    Dietary Fiber 3.0g 12%
    Sugars 1.6g
    Protein 3.5g
    Vitamin A 0% • Vitamin C 22%
    Calcium 2% • Iron 8%

    11:08 pm  Nov 3rd, 2010
  23. Lana

    He, he, Nicole, I’ll tell you what pasties are (I lived in Michigan for 10 years). To me it looked like an empanada, filled with different vegetables and ground meat. I tried them for the first and last time when camping with my boyfriend in the Upper Peninsula of Michigan. They were pretty tasty. I wish I had explored some more, but I did not. See, i did not even know there were rutabagas in them!
    Your puff looks very tempting, even though I have never eaten a rutabaga in my life. But the season is here, and why not try it?

    11:28 pm  Nov 3rd, 2010
  24. Sue

    I have eaten rutabagas mashed with potatoes and didn’t like the bitterness, but recently I read that if you add an apple to a rutabaga recipe, it sweetens enough to remove the bitterness and you’re left with tasty flavor. I’ll try it this weekend.

    8:05 am  Nov 4th, 2010
  25. Rachel (Hounds in the Kitchen)

    This recipe looks fantastic. I like rutabagas and haven’t picked any up at the farmer’s market yet this year.

    I made pickled beets this weekend for the first time and posted today for the fall fest. http://houndsinthekitchen.com/2010/11/04/making-pickled-beets-with-a-new-knife/

    8:20 am  Nov 4th, 2010
  26. Alanna

    Well, how cool is THIS, Mz Nicole? I’m glad that in the end, the rutabagas called to you. Do you know that rutabagas are also called ‘swedes’? One year for April Fools Day, I did a recipe for Scalloped Finns (the potatoes) & Swedes and thought myself altogether clever. PS If you like, I’ll help out with turnips too! :-))

    4:29 pm  Nov 4th, 2010
  27. Mary

    I was a young girl, around 8 or so, when my Mom got creative with the Rutabagas and turnips that my Dad had added to his family garden, around 2 acres. I wasn’t fond of them by themselves but Mom frequently added them to potatoes cooking on top of the stove for mashed potatoes. There were four children and we all ate them. You can do the same thing with turnips.I am in my 70’s now and still like them this way, as does my family. Great too, in soups and stews or combine with broccoli and cauliflower with a cheese sauce. Yumm.m.m! Maybe they are why I have been blessed with good health all of these years…. could be.

    6:11 pm  Nov 4th, 2010
  28. MaryAnn

    I eat rutabagas all the time. My mom used to boil them in water with a pinch of sugar. They were mashed with garlic salt and a little butter. So good. Not bitter.

    2:36 pm  Nov 5th, 2010
  29. Allison

    Nicole– Make some pasties! They are delicious. My mother and I used to make them every winter when I was a kid. We always used lots of Rutabaga, Potato, Carrots, and stew meat. I’m a vegetarian now, so I replace meat with Seitan, but they are delicious all the same, and easy to make. I like to make a big batch and wrap some individually, and freeze them for later. They freeze really well, and all you have to do is pop them into the oven.

    Another new fall favorite of mine, involving butternut squash, comes courtesy of Martha Stewart; http://www.marthastewart.com/recipe/butternut-squash-and-sage-lasagna

    I can’t ever get enough sage, so I used extra, added some walnuts to the top, and mashed the squash up a little more than the recipe suggests. It’s fantastic with some simple kale sauteed with a little garlic. As much as I love roasted fall vegetables, I always enjoy a few alternatives, and this one was truly a hit!

    5:54 pm  Nov 6th, 2010
  30. The FN Dish – Food Network Blog » Archive » Fall Fest: Brussels Sprouts Gratin

    […] Nicole at Pinch My Salt: Rutabaga Puff […]

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    10:23 am  Nov 10th, 2010
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    2:52 am  Nov 17th, 2010
  33. Return to your roots | Food Network Blog

    […] Nicole at Pinch My Salt: Rutabaga Puff […]

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  34. Karen

    I have always loved rutabagas…………I cook them, mash them and add salt pepper and a bit of butter………..then I top them off with a tsp or two of vinegar! Delicious! They are also great peeled and served raw ( sliced in 3″ “sticks”) for a veggir tray with other veggies and dip!

    12:51 pm  Nov 13th, 2012
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