Cheesy Rutabaga & Carrot Casserole

 

 

You may be unfamiliar with the word Rutabaga, especially if you live in the U.K.  Rutabaga is  the name for a very popular winter root vegetable called Swede in the U.K. and Europe.  When I was a child, we simply called them turnips and they were a vegetable that we always enjoyed.  

We always enjoyed them with a roast dinner, and for holiday meals and they were an integral part of any soup or stew that our mother made.  To this day I always make sure that I include some in my soups and stews.

When I saw this recipe for a simple side dish using them on Sprinkles and Sprouts, quite some time ago actually, I immediately wanted to make it. Not only does it include two of my favorite vegetables, but cheese.  Anything with cheese is a favorite with me!

Hearty and flavorful, this is a comforting side dish that showcases both rutabaga and carrots in a most delicious way.  Earthy and sweet, they are combined with the creamy richness of melted cheese, butter and a small quantity of horseradish, some seasoning and baked until bubbling and golden brown.

I like to keep the mashed vegetables a bit on the chunky side for added texture and to make it visually appealing.  It did come across quite orange in appearance, even though I used a white/undyed cheddar.  No matter, it was delicious.  I cut the recipe in half to make only four servings.

I think some buttered cracker or breadcrumbs would be lovely on top, as would crispy French fried salad onions.  Trust me, however, when I say that this was absolutely flipping delicious just as is.

 

WHAT YOU NEED TO MAKE CHEESY RUTABAGA & CARROT CASSEROLE

Just a few simple ingredients.  Put together in the most delicious way. This is a fabulous side dish.

• 1 small rutabaga (swede)
• 5 carrots
• 1 TBS butter
• 1/2 TBS prepared horseradish
• salt and black pepper to taste
• 1/4 cup (30g) medium cheddar cheese, cubed
• 3/4 cup (90g) grated medium cheddar cheese

 

You will roughly need the same amount of rutabaga as carrot. In the U.K. rutabaga is known as Swede. Where I grew up, we called it turnip, although it was not really turnip, albeit from the same family. With a purple and cream-colored skin, the flesh is a dark yellow, light orange in color.  Back in the day they used to come waxed. These days they are not.

I used blunt ended Nante carrots.  Did you know blunt ended carrots are sweeter than ordinary carrots?  It's true. An old Italian woman told me this many, many years ago. She was right.

Prepared horseradish. I was not quite sure what they meant. Grated horseradish?  Creamed horseradish?  I used the creamed

You could use a good Swiss cheese (Emmenthaler) if you wish rather than a medium cheddar.  You want a cheese that melts well and that does not have an overpowering flavor. Jack or Colby would also work.

 

HOW TO MAKE CHEESY RUTABAGA & CARROT CASSEROLE

This is very simple to make.  Simple ingredients done well, in a very simple way.

Top and tail your vegetables. Peel and then cut into 1 1/2-inch chunks.

Place the rutabaga into a saucepan and cover with lightly salted boiling water. Cook for 10 minutes. Add the carrots and cook for 15 minutes longer, until everything is just tender.

Drain very well and return to the pan. Mash lightly. (I like to leave it with a bit of texture.)

Stir in the butter and horseradish, combing well. Season to taste with salt and black pepper.

 

Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch round baking dish.

Stir the cubes of cheese into the vegetables and then transfer everything to the prepared baking dish. Sprinkle the grated cheese evenly over top.

Bake in the preheated oven for 15 minutes until the cheese is bubbling and golden brown.

TO MAKE AHEAD:

Allow the mashed vegetable mixture to cool and then stir in the cubed cheese. Transfer to a casserole dish, cover and chill for up to 24 hours.

When ready to bake, remove from the refrigerator, cover with foil and bake for 10 minutes.

Uncover, sprinkle the grated cheese on top and bake for a further 15 minutes until bubbly and golden brown.

 

This was something which I had wanted to make for quite a long while.  Using my two favorite vegetables it was delicious. Humble ingredients put together in a most delicious way. Use a good cheddar for this.

This would go together very well as a side for any kind of a meal. I enjoyed this the other day with some fish. It made for a lovely meal.

 

 

If, like me this humble root vegetable (swede/rutabaga) is one of your favorite vegetables, you might also enjoy the following:

SWEDE & POTATO SOUP - This soup has all of the delicious flavors of a Welsh dish named Punchnep, which is mashed rutabaga and potatoes. The addition of leeks takes these flavors to a higher level.  This is like a leek & potato soup, kicked up a notch. Delicious!

TRADITIONAL SCOTTISH CLAPSHOT - From Scotland, this is quite simply a lovely side dish.  Simple and easy to make. You just boil the vegetables together until tender.  In equal amounts.  Then they are mashed together, and some butter is added, along with some seasoning and minced chives or spring onions.

Yield: 4 Servings

Author: Marie Rayner

Cheesy Rutabaga & Carrot Casserole

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Delicious and very easily made ahead of time. Low carb and gluten free, this is a side dish everyone enjoys!

Ingredients

• 1 small rutabaga (swede)
• 5 carrots
• 1 TBS butter
• 1/2 TBS prepared horseradish
• salt and black pepper to taste
• 1/4 cup (30g) medium cheddar cheese, cubed
• 3/4 cup (90g) grated medium cheddar cheese

Instructions

1. Top and tail your vegetables. Peel and then cut into 1 1/2-inch chunks.
2. Place the rutabaga into a saucepan and cover with lightly salted boiling water. Cook for 10 minutes. Add the carrots and cook for 15 minutes longer, until everything is just tender.
3. Drain very well and return to the pan. Mash lightly. (I like to leave it with a bit of texture.)
4. Stir in the butter and horseradish, combing well. Season to taste with salt and black pepper.
5. Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch round baking dish.
6. Stir the cubes of cheese into the vegetables and then transfer everything to the prepared baking dish. Sprinkle the grated cheese evenly over top.
7. Bake in the preheated oven for 15 minutes until the cheese is bubbling and golden brown.

Notes

TO MAKE AHEAD:

Allow the mashed vegetable mixture to cool and then stir in the cubed cheese. Transfer to a casserole dish, cover and chill for up to 24 hours.

When ready to bake, remove from the refrigerator, cover with foil and bake for 10 minutes.

Uncover, sprinkle the grated cheese on top and bake for a further 15 minutes until bubbly and golden brown.

Did you make this recipe?

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