Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
8 hrs 30 mins
total:
10 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Bring vegetable mixture to room temperature, about 30 minutes before baking.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.

  • Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.

Nutrition Facts

220 calories; protein 4.6g; carbohydrates 16.9g; fat 16.3g; cholesterol 82.5mg; sodium 783.9mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
09/16/2014
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. Read More
(1)

Most helpful critical review

Rating: 1 stars
11/23/2018
Made this recipe for company and it had a very strong taste of baking powder. The recipe called for 2 tbsps I checked other similar recipes and they only asked for 1 tsp- a significant difference. I will try this recipe again as I think it has potential however I will put in the lesser amount of baking powder. I was quite embarrassed at the way this dish tasted. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/15/2014
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. Read More
(1)
Rating: 1 stars
11/23/2018
Made this recipe for company and it had a very strong taste of baking powder. The recipe called for 2 tbsps I checked other similar recipes and they only asked for 1 tsp- a significant difference. I will try this recipe again as I think it has potential however I will put in the lesser amount of baking powder. I was quite embarrassed at the way this dish tasted. Read More
Rating: 4 stars
11/14/2016
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 oven was not true to temp. I thought the flavor was good not amazing but my guests (all rutabaga lovers) were not excited about it either. The carrot seems to take away from the rutabaga tang with it's sweetness. I think if I were to try this again I might leave out the carrot.....and bring it up to temp before baking it in an oven I trust. thanks Read More
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Rating: 5 stars
11/08/2015
Delicious... and unexpected since all my previous experience with rutabagas was from a can. This has just become one of our holiday staples! Read More