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Rutabaga or Turnip Puff

rutabaga-puff

Apparently Albertans love their turnip puff.

This is believed to have originated in the original Best of Bridge cookbook series – made with rutabaga, turnip or winter squash (or try a combination), the veggies are mashed and mixed with a bit of butter, brown sugar and egg, which makes it puff up slightly as it bakes, giving it a lighter texture. Some people assemble it ahead of time, refrigerate and bake it when they need it. I made it yesterday for the Eyeopener, and fed the leftovers to my dad, a longtime root vegetable non-enthusiast. It was a hit both times.

mashing-rutabaga

If you haven’t had rutabaga before, it’s a brassica vegetable also known as a yellow turnip or Swede (short for Swedish turnip) – it’s big, about the size of a coconut, and purply, making it look like a large turnip. They’re believed to be a cross between cabbage and turnip, but taste more like mellow winter squash – raw, they’re crunchy and snappy, and remind me of peppery radish. Cooked, they’re pale yellow, less starchy than potatoes, reminiscent of butternut squash with a hint of turnip.

They can boiled and mashed or pureed – they’re delicious when you cook and mash or puree them with carrots, a bit of butter and a big pinch of brown sugar, or you can roast them as cubes or fries. If the size is daunting, peel (they’re thin-skinned) and cube them and keep them in the fridge or freezer for soups, stews or curries – or just cook a handful in a skillet with butter, salt and pepper. Delicious.

skillet-rutabaga

And if you live in Alberta and have a sense of nostalgia for the recipes of so many of our childhoods, give the puff a try – it’s not just for Christmas anymore.

rutabaga-puff
rutabaga-puff

Rutabaga or Turnip Puff

Recipe link

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January 11, 2017

Ingredients

2 medium rutabagas, peeled and cubed (about 6 cups)

2 Tbsp. butter

salt and pepper, to taste

2 eggs

3 Tbsp. flour

1 Tbsp. brown sugar

1 tsp. baking powder

pinch nutmeg

3/4 cup breadcrumbs

2 Tbsp. butter, melted

Directions

1In a large pot of boiling water, cook the rutabaga until it’s very tender. Drain and mash in the pot with a potato masher, adding the butter and some salt and pepper. Set aside to cool slightly, and preheat the oven to 350F.

2

3Add the eggs to the rutabaga and mix them together well. In a small bowl, stir together the flour, brown sugar, baking powder and nutmeg; stir into the rutabaga. Scrape into a shallow baking dish, smoothing the top. Stir together the crumbs and butter and sprinkle overtop.

4

5Bake for 25-30 minutes, until slightly puffed and golden. Serves 6-8.

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5 comments on “Rutabaga or Turnip Puff

  1. Tom A White
    January 11, 2017 at 10:00 pm

    Loved the Puff!!! Thank you!

  2. Nicole
    January 11, 2017 at 10:35 pm

    This was so delicious! I made it with coconut oil instead of butter (lactose intolerant husband), my husband took one bite and declared it amazing. Thank you!

  3. Sue D
    January 12, 2017 at 4:11 pm

    I’m so intrigued, can’t wait to try it! I love it when previously overlooked local produce finds me – particularly in the middle of winter.

  4. Margo Stretch
    January 15, 2017 at 11:22 pm

    Turnip Puff, oh how we love thee!! A family favorite that always accompanies turkey dinners… and yes, I got it probably 25 years ago from The Best of Bridge ladies. The very tastiest way to eat turnips… mmmm!

    • Julie
      January 17, 2017 at 10:28 am

      I’m so glad I finally tried it!! I’ve been hearing about it for so long!

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