Rutabaga and Carrot Puff Recipe - Allrecipes.com
  • 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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    10 hrs 5 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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.

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 848 mg
  • 34%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Sweet Potato Puff

Learn how to make sweet potato puff topped with crunchy pralines.

Carrot Zucchini Vegetable Casserole

Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.

Best Carrot Cake Ever

Make this sinfully rich carrot cake--and sit back and enjoy the compliments.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States