Rutabaga and Carrot Puff recipe
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Ingredients
- 4 carrots, peeled and cut into 1/2-inch chunks 1 rutabaga, peeled and cut into 1/2-inch chunks ½ onion, chopped 1 ½ cups chicken stock ¼ cup butter, divided 1 tablespoon brown sugar 1 pinch freshly grated nutmeg 2 eggs, slightly beaten 1 tablespoon all-purpose flour, or as needed 2 tablespoons baking powder salt and ground black pepper to taste ½ cup finely chopped pecans
Nutrition Info
- 220.2 caloriescarbohydrate: 16.9 gcholesterol: 82.5 mgfat: 16.3 gfiber: 4.1 gprotein: 4.6 gsaturatedFat: 6.1 gservingSize: -sodium: 783.9 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Rutabaga and Carrot Puff
Directions
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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.