Rutabagas Romanoff

Teresa Ambra

If you're looking for a terrific way to use rutabagas, this is a fantastic way to enjoy this root vegetable. Rutabagas Romanoff uses only 5 ingredients in addition to salt and pepper, and whips up easily for a family, company or holiday dinner. Since it's prepared ahead, it saves time and energy when you're preparing a large meal. Cheddar cheese, green onions and paprika add delicious savory flavors to this tasty casserole.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish, Vegetable

Cuisine American

Servings

Calories 192 kcal

Equipment

1 9x13" 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 9x13” 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

NOTE: Root vegetables like rutabagas, turnips, and parsnips, and other vegetables like Brussels sprouts and radishes have a strong bitter flavor. I add a teaspoon of sugar to the water when boiling and it eliminates the bitter taste from the vegetable.

Nutrition

Calories: 192kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 322mgPotassium: 613mgFiber: 4gSugar: 9gVitamin A: 376IUVitamin C: 46mgCalcium: 219mgIron: 1mg

Keyword casserole, gluten free, rutabagas, side dish, vegetable

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