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Rutabaga Puff (not Turnip Puff)

This Rutabaga Puff (not a Turnip Puff), is a delicious side dish to be enjoyed any time of year!

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!  

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.

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.

Rutabaga (Turnip) Puff

So I thought this would be a good time to update the recipe over here, with new pictures and a little more information on which root vegetable to use.  And it was a great excuse to make it again…I really love rutabaga puff.

Rutabaga (Turnip) Puff

I would usually think to pull out this recipe for either Thanksgiving or Christmas, but it’s great any time of year.  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.

Rutabaga (Turnip) Puff

But my favourite way to enjoy rutabagas is in this Rutabaga Puff.  This dish is creamy, fluffy and so delicious! Even the non-rutabaga lovers (my hubby & kids) like this one! 

Rutabaga (Turnip) Puff

Recipe Tips!

  • 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.

Turnip Puff

This Turnip Puff (Rutabaga Puff) is a delicious side dish to be enjoyed any time of year!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 - 8 servings 1x


  • 3 cups hot mashed rutabaga (About 1 large sized rutabaga (I boil my rutabaga))
  • 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
  • 1/23/4 cup bread crumbs


  1. Cook (I boil my rutabaga), then mash it.  If you like, you can use a hand blender to puree it so it is nice and smooth (I actually prefer this method).
  2. Stir in the 3 tbsp butter.
  3. Beat in the 2 eggs.
  4. In a separate bowl combine the flour, sugar, baking powder, salt and pepper.
  5. Add the flour mix to the rutabaga mix and mix well. Then add to a 2 L casserole dish.
  6. In a saucepan, melt 2 tbsp of butter and add the bread crumbs. Cook for about 1 minute.
  7. Sprinkle the bread crumb/butter mix on top of the rutabaga mix.
  8. Bake in a preheated 350 degree oven for 35-40 minutes, until brown and hot.

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Recipe from Best of Bridge

Turnip Puff (Rutabaga Puff)

Comfort food.  So good.

Turnip Puff (Rutabaga Puff)

Here are more delicious Side Dish Recipes:

Festive Onion Casserole

Festive Onion Casserole (it’s fantastic with roasted chicken)

Sauteed Green Beans with Basil & Fresh Tomatoes

Sauteed Green Beans with Basil & Fresh Tomatoes

Zucchini Bake

Zucchini Bake

Have a delicious day!


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  1. 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!!! : )

  2. 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

  3. 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 🙂

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  5. 5 stars
    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.

  6. 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?

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