Ingredients for Rutabaga Casserole
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How to Make Rutabaga Casserole
- Preheat oven to 350°F (175°C).
- Peel and dice 2 pounds of rutabaga into 1-inch pieces.
- **Boiling Method:** Boil diced rutabaga in 4 cups of salted water for 20-25 minutes, or until easily pierced with a fork. Drain, reserving 1/2 cup of the cooking liquid.
- **Microwave Method:** Combine diced rutabaga and 1/2 cup of water in a microwave-safe dish. Microwave on high for 15-18 minutes, or until tender, stirring halfway through.
- Mash the cooked rutabaga with 1/2 cup of reserved cooking liquid (or milk/cream for extra richness) until mostly smooth.
- In a large bowl, combine the mashed rutabaga with 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Dot the top with 2 tablespoons of butter.
- Bake for 45-50 minutes, or until the top is lightly browned and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
215g
Fat
113g
Carbs
31g
