Rutabaga or Turnip 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.
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.
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 or Turnip Puff
AuthorJulie
In 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.
Add 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.
Bake for 25-30 minutes, until slightly puffed and golden. Serves 6-8.
Ingredients
Loved the Puff!!! Thank you!
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!
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.
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!
I’m so glad I finally tried it!! I’ve been hearing about it for so long!
Can you make/bake it the day before. Will the crumbs get soggy it you do thanks Ann
Make it ahead but don’t add the breadcrumbs until just reAdy to pop into the oven – it will be delicious!
Does it freeze well? I’m hoping to get organized ahead of time for my Thanksgiving dinner. Hoping it will freeze well and I can make it tomorrow. I’m assuming the crumbs would not go on before freezing. Thanks so much!
To be honest, I’ve never tried freezing it… it could get watery like potatoes tend to in the oven, but baking it after (freeze it before baking) should help!
Just wondered if the freezing worked. Did it thaw well and did you have the breadcrumbs on for baking, before freezing?
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Rutabaga, also called Swede or yellow turnip, is a large brassica vegetable with a purple?tinged skin. Believed to be a cross between cabbage and turnip, it tastes like a mellow winter squash—crunchy and peppery when raw, soft and slightly sweet when cooked.
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Imagine biting into a fluffy Rutabaga or Turnip Puff, where the gentle sweetness of rutabaga meets the earthy tang of turnip in every savory bite — a fusion recipe that brings even the simplest vegetables to life on your plate. As readers explore this delicious dish in English, they’ll also discover a fun twist: our Pig Latin Translator tool lets language lovers and curious cooks convert recipe names and culinary terms into Pig Latin, a playful coded language game once popular among English speakers for secretive, amusing conversation. Whether you’re here for the recipe or to learn how “Ellohay, ymay amenay isyay Eddyfray” (hello, my name is eddyfray) works, the blend of flavors and language adds a unique cultural and linguistic flavor to your cooking journey.
Just like translating a centuries?old recipe written in a forgotten dialect into modern English can help today’s cooks recreate historic dishes, an Old English Translator bridges the gap between ancient language and modern taste. Many medieval food manuscripts contain recipes in Old English or early English dialects that require translation before anyone can understand their ingredient lists and instructions — much like converting a complex recipe into simple modern steps for home chefs. With this handy translator, language lovers and food enthusiasts can explore not just the flavors of the past, but also the language used to describe them, turning old culinary texts into something as enjoyable and accessible as your favorite modern recipe.
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