Baked Rutabaga Casserole

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 177 Calories

Ingredients

• 2 tablespoons butter
• 1 dash garlic powder
• 1 dash paprika
• 1 dash ground black pepper
• 1 dash salt
• 2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
• 2 each eggs, separated, divided
• 1 green onion, chopped, or more to taste
• 2 pinches dried dill weed, or more to taste
• 4 each croutons, or more to taste
• 2 tablespoons chopped almonds, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.

Step 3

Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.

Step 4

Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Add thick egg whites and mix thoroughly.

Step 5

Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch deep.

Step 6

Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.

Step 7

Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.