Rutabaga Puff (not Turnip Puff)
This Rutabaga Puff is a creamy, rich and delicious side dish to be enjoyed any time of year! Ready in 1 hour.
For years we have been enjoying this side dish recipe and have been calling it Turnip Puff. But recently I realized that we have been using the names Turnip and Rutabaga interchangeably, when in fact they are two different root vegetables. And all along we have actually been eating Rutabaga Puff, not Turnip Puff. Shocking haha! I finally figured out I was using the wrong term this past Christmas when I actually ordered a turnip from the grocery store and what came home wasn’t what I was expecting (I got an actual turnip…the white one with the purple skin). Even though I knew it wasn’t the root vegetable I was thinking, I decided to try this recipe anyway and in the end, we didn’t love it as much. I found it a bit watery and bitter, and not as creamy as it is when made with rutabaga. So moral of the story, USE RUTABAGA for this recipe.
Rutabaga vs. Turnip
Turnips are white fleshed with white and purple skin. Rutabagas have yellow flesh and a purplish yellow skin, and they are bigger than turnips. Rutabagas are also sweeter. I also find turnips more watery than rutabagas. Rutabagas are available all throughout the year, but they seem to be abundant during the dreary winter months along with many other root vegetables. Not only are they readily available, but they are inexpensive, making them a great choice for all kinds of recipes, including served raw as a snack.
A great side dish for the holidays!
I would usually think to prepare this recipe for either Thanksgiving or Christmas, but it’s really great any time of year. This side dish pairs beautifully with roasted turkey or chicken.
This Rutabaga Puff is Creamy + Delicious!
This Rutabaga Puff is creamy, fluffy and so delicious! Even the non-rutabaga lovers (my hubby & kids) like this one.
Rutabaga Puff Tips & Tricks
- To cook the rutabaga I boil it in water first, just like you would potatoes. Cook until they are soft enough to mash.
- You can either mash or puree the cooked rutabaga. I have done both, but I actually prefer to puree it, as it makes it nice and soft.
- You can make this dish a day ahead of time…it actually tastes better the second day! Just reheat in the microwave, or oven before serving.
- This dish is excellent served along side roasted chicken or turkey. The soft, sweet flavour of the rutabaga pairs perfectly with them.
Rutabaga Puff
This Rutabaga Puff is a creamy, rich and delicious side dish to be enjoyed any time of year! Ready in 1 hour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 – 8 servings 1x
- Category: Side Dish
- Method: Baking
Ingredients
Rutabaga Puff:
- 3 cups hot mashed rutabaga (About 1 large sized rutabaga) See tips.
- 3 tbsp butter
- 2 eggs
- 3 tbsp flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp pepper
Breadcrumb Topping:
- 2 tbsp butter
- 1/2 – 3/4 cup bread crumbs
Instructions
- Preheat your oven to 350 degrees F.
- Cook the rutabaga. To do this, peel the rutabaga and cut it into 1 inch chunks, then boil it in water like you would potatoes. Cook until soft. Drain.
- Once the rutabaga is cooked, puree it using a blender or hand blender until it is nice and smooth.
- Stir in the 3 tbsp butter.
- Using a mixer beat in 2 eggs.
- In a separate bowl combine the flour, sugar, baking powder, salt and pepper.
- Add the flour mix to the rutabaga mix and mix well.
- Then add the mixture to a 2 L casserole dish.
- In a saucepan, melt 2 tbsp of butter and add the bread crumbs. Cook for about 1 minute.
- Sprinkle the bread crumb/butter mix on top of the rutabaga mix.
- Bake for 35-40 minutes, until golden brown and hot.
Keywords: rutabaga puff, turnip puff
More delicious side dishes to try:
Festive Onion Casserole (it’s fantastic with roasted chicken)
Sauteed Green Beans with Basil & Fresh Tomatoes
Have a delicious day!
well well well!!!! here’s another one of your incredible creations that is on the must create list!!!!! this is divine! LOVE IT!!! making it!!! then LOVING IT i am sure! thanks for sharing and wishing you a picture perfect day! hugs… oh hearing the words — you can make it ahead of time…like sheer music!!! : )
Love this dish, Jo! and your photo is awesome!
Sounds SOOO good!! What a fantastic recipe!
I LOVE turnip. Believe it or not, but I never had it until I moved here to Canada. Ever since I tried it, it’s a must at Thanksgiving and Christmas. It’s one dish I wonder why I never make except at the holidays. I’ll have to give yours a try for something a bit different. This year I want to mix up the classics a bit. Of course I’ll be doing sweet potatoes, but I’m going to roast them instead of my usual. Anyway, thanks for sharing, Jo-Anna!!
~ Catie
I love this dish! Started making it many years ago when I lived home in Newfoundland….it was always a favorite dish. Anyone who is skeptical that this is tasty, well you really do have to try it to believe it!! I am doing weight watchers, and since Turnip has no points value…its a great addition to a meal @ 2 pts per serving 🙂
Jo-Anna,
do you use rutabagas or the regular white/purple turnips? I’d like to try this out!
Hi Michal! I use rutabagas! Enjoy!
Do you chop and boil the rutabaga or roast it? I guess boil? Thanks!
Hi! Yes, I boil it! Enjoy!
My family and I loved this recipe. I was skeptical about the rutabaga. Made it for Christmas and it was much better than I thought. I forgot to put the egg in and it still turned out great. Will make it a staple Christmas recipe in the future.
★★★★★
I’m so happy you enjoyed it Maddy!
I’m going to make.I was thinking of making it a day ahead.Do I have to bake when I make it or can it be baked on the second day or when needed?
★★★★★
Hi Belinda! You can make this dish a day ahead of time but bake it first, then just reheat in the microwave, or oven before serving.
Can this dish be frozen then reheated?
I’ve never tried, so I’m not completely sure. Technically you can, but I would be concerned it could be a little watery after thawing. I have made it a couple of days ahead of time though, then baked it later…just make sure to add the bread crumb topping right before baking, and not before.