– – – – – –
For years we have been enjoying this side dish recipe and have been calling it Turnip Puff. But recently I realized that we have been using the names Turnip and Rutabaga interchangeably, when in fact they are two different root vegetables. And all along we have actually been eating Rutabaga Puff, not Turnip Puff. Shocking!
Turnips are white fleshed with white and purple skin. Rutabagas have yellow flesh and a purplish yellow skin, and they are bigger than turnips. Rutabagas are also sweeter. I also find turnips more watery than rutabagas.
I finally figured out I was using the wrong term this past Christmas when I actually ordered a turnip from the grocery store and what came home wasn’t what I was expecting (I got an actual turnip…the white one with the purple skin). Even though I knew it wasn’t the root vegetable I was thinking, I decided to try this recipe anyway and in the end, we didn’t love it as much. I found it a bit watery and bitter, and not as creamy as it is when made with rutabaga.
So I thought this would be a good time to update the recipe over here, with new pictures and a little more information on which root vegetable to use. And it was a great excuse to make it again…I really love rutabaga puff.
I would usually think to pull out this recipe for either Thanksgiving or Christmas, but it’s great any time of year. Rutabagas are available all throughout the year, but they seem to be abundant during the dreary winter months along with many other root vegetables. Not only are they readily available, but they are inexpensive, making them a great choice for all kinds of recipes, including served raw as a snack.
But my favourite way to enjoy rutabagas is in this Rutabaga Puff. This dish is creamy, fluffy and so delicious! Even the non-rutabaga lovers (my hubby & kids) like this one!
This dish is excellent served along side roasted chicken or turkey. The soft, sweet flavour of the rutabaga pairs perfectly with them.
- 3 cups hot mashed rutabaga (About 1 large sized rutabaga)
- 3 tbsp butter
- 2 eggs
- 3 tbsp flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tbsp butter
- 1/2 - 3/4 cup bread crumbs
Cook, then mash your rutabaga. If you like, you can use a hand blender to puree it so it is nice and smooth (I actually prefer this method).
Stir in the 3 tbsp butter.
Beat in the 2 eggs.
In a separate bowl combine the flour, sugar, baking powder, salt and pepper.
Add the flour mix to the rutabaga mix and mix well. Then add to a 2 L casserole dish.
In a saucepan, melt 2 tbsp of butter and add the bread crumbs. Cook for about 1 minute.
Sprinkle the bread crumb/butter mix on top of the rutabaga mix.
Bake in a preheated 350 degree oven for 35-40 minutes, until brown and hot.
Recipe from Best of Bridge
- You can make this dish a day ahead of time…it actually tastes better the second day! Just reheat in the microwave, or oven before serving.
Comfort food. So good.