New this month
Get the Allrecipes magazine

Rutabaga and Carrot Puff

Meg from Ottawa

"This is a family favorite at holidays, particularly among the adults. Shallots can be substituted for onion and hazelnuts substituted for pecans if desired."
Added to shopping list. Go to shopping list.


10 h 5 m servings 220 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
  2. Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
  3. Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
  4. Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
  5. Bring vegetable mixture to room temperature, about 30 minutes before baking.
  6. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
  7. Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.

Nutrition Facts

Per Serving: 220 calories; 16.3 g fat; 16.9 g carbohydrates; 4.6 g protein; 83 mg cholesterol; 784 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

This is really good, my whole family really liked (including my 1 year old). Will definitely make again. It is also a perfect addition for a Thanksgiving Day meal.

I made this as written but didn't bake it the next day. It didn't puff up, perhaps because, while I did take it out of the refrigerator in advance, it may have not come up to room temp or the ...

Delicious ... and unexpected, since all my previous experience with rutabagas was from a can. This has just become one of our holiday staples!