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Rutabaga and Carrot Puff

Meg from Ottawa

"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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10 h 5 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 3
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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.

I made this as written but didn't bake it the next day. It didn't puff up, perhaps because, while I did take it out of the refrigerator in advance, it may have not come up to room temp or the ...

Delicious ... and unexpected, since all my previous experience with rutabagas was from a can. This has just become one of our holiday staples!

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