RUTABAGA AND CARROT PUFF
This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired.
Provided by Meg from Ottawa
Categories Main Dish Recipes Casserole Recipes
Time 10h5m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Bring vegetable mixture to room temperature, about 30 minutes before baking.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
- Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 16.9 g, Cholesterol 82.5 mg, Fat 16.3 g, Fiber 4.1 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 783.9 mg, Sugar 9.1 g
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