Turnip Puff

Here's a delicious way to serve rutabaga. Perfect for brunch or as an accompaniment to a roast chicken dinner.
  • Prep time 40 mins
  • Cook time 40 mins
  • Yields 6–8

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  • Recipe Submitted By Meghan Molnar


  • 6 cups chopped rutabaga (about 2 medium)
  • 2 cups chopped carrots (about 4 carrots)
  • 2 Tbsp butter
  • 2 large eggs
  • 2 Tbsp flour
  • 1 Tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 tsp grated nutmeg
  • 1/4 tsp salt
  • 1/3 cup bread crumbs
  • 2 Tbsp melted butter


  • peeler
  • cutting board and knife
  • large pot
  • colander
  • potato masher
  • measuring cups and spoons
  • 8-cup casserole dish


  1. Preheat oven to 350° F.
  2. Peel rutabaga and carrots and chop into chunks.
  3. Put chopped rutabaga and carrot into large pot; add water to almost cover vegetables. Bring to a boil and cook until soft enough to mash.
  4. Drain vegetables. (You can save the liquid for soup stock.)
  5. Return vegetables to pot, add butter and mash with potato masher until fairly smooth.
  6. Mix in eggs, flour, sugar, baking powder, nutmeg and salt unil well blended.
  7. Put into a well-greased 8-cup casserole dish. 
  8. Stir together the breadcrumbs and butter. Sprinkle evenly over the top of the vegetable mixture.
  9. Bake in a 350° F oven for 40 minutes or until browned on top.

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