Best A Baked Cake Of Rutabaga And Potato Recipes
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.
Provided by Jenny Sanders
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the rutabaga and cut it in thin slices.
- Put it in a large pot with plenty of water and bring it to a boil.
- Meanwhile, peel the carrots and cut them in thick slices.
- When the rutabaga has been cooking for about 10 minutes, add the carrots.
- Meanwhile, peel the potatoes, and cut them into large chunks.
- When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
- When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
- These are delicious mashed somewhat coarsely and served as-is.
- You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.
A BAKED CAKE OF RUTABAGA AND POTATO
Steps:
- Peel the potatoes, then cut them into very fine slices. A sharp knife is fine but if you have a mandoline (the vegetable slicer, that is, not the lutelike stringed instrument), use that. Whatever, your slices should be almost thin enough to see through. Do the same with the rutabaga, keeping the slices in cold water to prevent them browning.
- Preheat the oven to 375°F (190°C). Peel and thinly slice the garlic. Over medium heat, melt the butter in a flameproof dish or sauté pan about 10 inches (25cm) in diameter. When it starts to bubble, decrease the heat and add the garlic. It needs to soften slightly without coloring-a matter of five minutes or so. Take the pan off the heat and stir in the mustard. Remove about two-thirds of the mustard and butter out of the pan and into a pitcher.
- Drain the potato and rutabaga slices and pat them dry with paper towels or a clean kitchen towel. Put a third of the vegetables into the pan, layering them neatly or just chucking them in as the mood takes you, then drizzle them with some of the mustard butter in the pitcher. Season with the thyme leaves, pepper, and salt. Be quite generous with the salt. Repeat this twice, so that all the slices of vegetable are layered with the thyme and the mustard and garlic butter. Now pour the stock over the top.
- Cover with a circle of wax paper or aluminum foil, pressing it down well on top of the cake. Bake for about an hour and ten minutes, until tender when pierced with the tip of a knife. Remove the foil, increase the heat to 425°F (220°C), and bake for a further ten minutes, until the top has colored and crisped a little.
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What is a Baked Cake of Rutabaga and Potato
A baked cake of rutabaga and potato is a hearty and delicious dish that can be enjoyed as a main course or as a side dish. This recipe typically involves combining cooked rutabaga and potato with other ingredients such as cheese, eggs, and breadcrumbs, and baking the mixture in a casserole dish until it forms a crispy and golden crust.
Ingredients
- Rutabaga
- Potatoes
- Cheese
- Eggs
- Breadcrumbs
- Milk or cream
- Butter or oil
- Salt
- Pepper
- Herbs (optional)
Preparation
Before making a baked cake of rutabaga and potato, the first step is to prepare the vegetables by peeling and chopping them into small pieces. The rutabaga may be tougher to peel than the potato, so it is often recommended to use a sharp knife or vegetable peeler and to cut the rutabaga into smaller pieces to make it easier to handle.
Once the vegetables are prepared, they can be cooked by boiling or steaming until they are tender. The cooked vegetables are then mashed or pureed with a potato masher or blender until they form a smooth and creamy consistency. Cheese, eggs, breadcrumbs, and other flavorings such as milk, cream, or herbs can be added at this stage to create a more complex and flavorful dish.
The mixture is then transferred to a casserole dish or baking pan that has been greased with butter or oil. It is important to spread the mixture evenly and smoothly in the dish and to press it down gently with a spatula or spoon to help it hold together during baking. Additional breadcrumbs or cheese can be sprinkled on top to create a crispy crust.
The dish is then baked in a preheated oven until it is golden and crispy on top and heated throughout. The baking time and temperature may vary depending on the recipe, but most baked cakes of rutabaga and potato take between 30 minutes and 1 hour to cook.
Variations
A baked cake of rutabaga and potato can be customized in many ways to suit individual preferences and dietary needs. Here are a few variations to consider:
- Add bacon, ham, or sausage for a meatier version.
- Use different types of cheese, such as cheddar, feta, or parmesan.
- Replace some of the potato with sweet potato or pumpkin for added sweetness and nutrition.
- Add chopped vegetables such as onions, garlic, or carrots for extra flavor and nutrients.
- Omit the cheese and use a non-dairy milk or cream alternative for a vegan version.
- Use gluten-free breadcrumbs and flour for a gluten-free version.
- Top with fresh herbs such as thyme, rosemary, or parsley for added aroma and flavor.
In conclusion...
A baked cake of rutabaga and potato is a simple but satisfying dish that is perfect for a cozy dinner or holiday meal. It can be prepared ahead of time and reheated for convenience, and it is versatile enough to be adapted to many different tastes and dietary requirements. Whether you are a fan of savory dishes or have a sweet tooth, this hearty and nutritious recipe is sure to please.