I had a lovely Thanksgiving with my in-laws and my dad. I was the guest so all I brought was my famous carrot cake and a new dish, puffed rutabaga gratin. I've been getting a few rutabaga in my CSA share from Heron Pond Farm and I thought this would be a good use of the rutabaga. Enjoy! (Oh, if you're not a big nutmeg/veggie fan, cut back on the nutmeg...)
- 1 large rutabaga (~1 lb)
- 2 tbsp salted butter
- 1/2 cup milk
- 2 tbsp brown sugar
- 1 tsp nutmeg
- 2 tbsp flour
- 1 tsp baking powder
- 2 eggs
- 1/3 cup bread crumbs
- 1 tbsp salted butter
- salt and pepper to taste
Drain the rutabagas. Mash them until they’re smooth with the butter and milk.
Mix in the brown sugar and nutmeg to the rutabaga mash….and continue to mash until it’s smooth.
Add the baking powder and flour, stirring or mashing (whichever is easier at this point) until combined.
Crack the eggs into the rutabaga batter, stirring well after each addition.
Pour into a buttered casserole dish. Mix together the last 1 tbsp of butter with the breadcrumbs and sprinkle this on top of the rutabaga mixture.
Bake in a 350F oven for 30 – 35 minutes, or until the bread crumbs are lightly golden and toasted.
Other Thanksgiving treats from around the local blog community:
Colleen's Pumpkin Puree
Amy's Roasted Parsnip Bread Pudding
Sue's Pear Tart
Seacoast Eat Local turkey talk