Best Rutabaga And Sweet Potato Casserole Recipes

ROOT VEGETABLE CASSEROLE - FREEZER FRIENDLY COMFORT FOOD

Root Vegetable Casserole - Freezer Friendly Comfort Food image

This Root Vegetable Casserole is a superstar side dish - it's delicious, easy, cheap, healthy, versatile and can be made ahead of time. This is freezer-friendly comfort food at its best!

Provided by Myra

Time 1h5m

Number Of Ingredients 8

Ingredients

1/2 turnip ((you can adjust to suit what you want to use))
3 carrots ((you can adjust to suit what you want to use))
2 parsnips ((you can adjust to suit what you want to use))
2 sweet potatoes ((I used one gigantic one))
1 and 1/2 tsp salt (divided)
1/4 cup butter
1/2 pkg cream cheese ((4 oz))
1/2 cup panko or breadcrumbs

Steps:

Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you're ready to eat it. When you're ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
Serve hot and enjoy! :)

Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 132 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

RUTABAGA GRATIN

Rutabaga Gratin image

Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 10

Ingredients

1 1/2 cups boiling water
1 cup raw cashews
1 tablespoon nutritional yeast
2 slices rustic bread, torn into small pieces
2 small rutabagas (1 1/2 pounds), peeled and cut into about 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
1/4 teaspoon freshly grated nutmeg
1 tablespoon extra-virgin olive oil

Steps:

Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.

Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g

RUTABAGA-SWEET POTATO MASH WITH GARLIC AND SAGE

Rutabaga-Sweet Potato Mash with Garlic and Sage image

Ever-popular sweet potatoes team up with an underrated root vegetable in this silky mash: peppery rutabaga. Garlic and sage cooked in butter, plus a generous dose of cream, make the side dish sing. Serve with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 7

Ingredients

2 pounds rutabaga, peeled and cut into 1/2-inch pieces
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons finely chopped fresh sage leaves
1/2 cup heavy cream

Steps:

In a pot, combine rutabaga and sweet potatoes; cover with water by a few inches and season generously with salt. Bring to a boil, then reduce heat to medium and cook until easily pierced with the tip of a knife, about 15 minutes. Drain.
Return pot to medium heat; add butter. When it melts, add garlic and sage; cook 1 minute. Add cream; bring to a simmer, then remove from heat. Return rutabaga and sweet potatoes to pot; mash to desired consistency and season with salt and pepper. Serve.