Rutabagas Romanoff
Gluten Free Living – 2025
Rutabagas Romanoff is a tasty and savory dish for family and company dinners–especially if you enjoy rutabagas! This recipe is based off my Potatoes Romanoff recipe which is a real winner. It uses only salt, pepper, paprika, sour cream, cheddar cheese and green onions. It’s baked up into a casserole and terrific for holiday dinners too.
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Rutabagas are root vegetables. Along with turnips, parsnips, Brussels sprouts and radishes, they can have a slightly bitter taste. I like to boil the vegetables in water with a teaspoon or so of sugar before using in recipes. Boiling the rutabagas in sugar water helps eliminate any bitter taste and the rutabagas turn out wonderfully tasty that way. After the rutabagas are drained, they’re mashed with the cheese, sour cream, seasonings and green onions added to the mixture.
Rutabagas have a thicker texture than some root vegetables but not quite the smoothness of potatoes. Still they’re terrific in soups and casseroles–I’ve even made them into fries and they were fantastic that way! I served this dish with Greek Style Marinated Chicken Thighs, grilled peaches, plums, bell peppers and Fresh Corn and Black Bean Salad. That was certainly a flavorful dinner.
If you’re looking for a way to serve rutabagas, this casserole side dish is a great way to get you started.
Rutabagas Romanoff is a fantastic way to enjoy rutabagas.
This side dish uses only 5 ingredients in addition to salt and pepper. It’s really easy to whip up.
This is a marvelous side dish for holiday dinners like Thanksgiving or Christmas. It’s great with turkey or ham.
Here’s what I did.
I used these ingredients.
Peel rutabagas and slice in halves or chunks. Fill a large stock pot with water and about a teaspoon (up to a tablespoon of sugar). Add peeled rutabagas.
Boil 20-30 minutes, until vegetables are fork tender.
Drain vegetables in a colander and return to stock pot.
Use a potato masher to mash the rutabagas really well.
Here, the rutabagas are thoroughly mashed.
Add a full bunch of green onions, cheddar cheese and sour cream.
Sprinkle with pepper.
Stir ingredients well to combine.
Spoon rutabagas into a greased 9×13″ glass baking dish.
Sprinkle with additional pepper, if desired.
Top with sharp cheddar cheese and then sprinkle generously with paprika. Refrigerate several hours or overnight.
Bake, covered with foil, at 350 degrees for 30-40 minutes. Remove foil and return to oven for 5 minutes. Remove from oven and add an additional diced green onion over top of casserole before serving.
Serve!
I served Rutabagas Romanoff with Greek Style Marinated Chicken Thighs, Fresh Corn and Black Bean Salad, Grilled peaches, plums and bell peppers.
Rutabagas Romanoff can be prepared in advance, making it the perfect side dish for company dinners.
Here’s the recipe.
RUTABAGAS ROMANOFF
(My own concoction)
Rutabagas Romanoff
Equipment
- 1 9×13" glass baking dish
- 1 large stock pot with lid
- 1 potato masher
- measuring cups
- measuring spoons
- 1 sharp knife
- 1 cutting board
- 1 vegetable peeler
Ingredients
- 6 lbs. rutabagas peeled and halved
- 1 pint sour cream
- 1 bunch green onions diced
- 1 green onion diced (for topping)
- 2 cups sharp Cheddar cheese shredded (or more, if desired)
- 1 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper divided use
- paprika as desired
Instructions
- Peel rutabagas with a vegetable peeler and cut off ends.
- Cut down into large chunks.
- Boil rutabagas about 30 minutes, or until fork tender.
- (See note below).
- Drain.
- Place back in heavy stock pot.
- Mash thoroughly with potato masher.
- Dice green onions.
- Set aside 2 to 3 tablespoons of the green tops for topping.
- Stir in sour cream, the remainder of the green onions, 1 ½ cups of the sharp Cheddar cheese and the salt and pepper.
- Turn mixture into buttered 9×13” casserole dish.
- If desired, add a light sprinkling of ground black pepper over the mixture.
- Top with remaining Cheddar cheese (use more if desired).
- Sprinkle generously with paprika.
- Cover.
- Refrigerate several hours or overnight.
- Bake, covered with foil, at 350° for 30-40 minutes or until heated through.
- Remove foil and return to oven and bake 5 minutes more.
- Sprinkle reserved green onions over top before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
You may think using an entire bunch of green onions in the casserole is too much. I assure you, it’s not. The onions get milder as they bake. And you’ll need the flavor to provide a little zip to the recipe.
The cheddar cheese and sour cream keep this casserole side dish from drying out.
Paprika and green onions provide a little zip, but the sugar in the cooking water prevents the rutabagas from tasting bitter.
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