Rutabaga and Carrot Puff Recipe -
  • READY IN 10+ hrs

Rutabaga and Carrot Puff

Recipe by  

"This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    10 hrs 5 mins


  1. Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
  2. Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
  3. Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
  4. Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  5. Bring vegetable mixture to room temperature, about 30 minutes before baking.
  6. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
  7. Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.
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Sep 15, 2014

This is really good, my whole family really liked (including my 1 year old). Will definitely make again. It is also a perfect addition for a Thanksgiving Day meal.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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