Rutabaga Puff

Ease of Preparation: Easy

Yield: 8 servings

This recipe was originally published in the award-winning cookbook Eat Alberta First by Karen Anderson (TouchWood Editions, 2023). Reprinted here with permission.

 You can purchase Eat Alberta First here

Ingredients:

• ¼ cup butter, plus more to grease casserole dish
• 1 onion, chopped
• 1 large rutabaga, peeled and chopped in 2-inch pieces
• 4 large carrots, peeled and chopped in 2-inch pieces
• 2 tablespoons packed brown sugar
• 1 ½ cups chicken stock
• 2 tablespoons unbleached all-purpose flour
• 1 teaspoon baking powder
• 2 eggs, beaten slightly
• Salt and pepper
• 1 cup chopped pecans or pecan pieces
• Brown sugar to sprinkle over the top

Method:

1. Preheat the oven to 350 F. Butter a 2-quart casserole dish.
2. Melt the ¼ cup of butter in a large deep-sided frying pan over medium heat. Stir in the onions and cook until translucent.
3. Add the rutabaga, carrots, sugar, and stock and cook, uncovered, until very tender, about 40 minutes.
4. Using a slotted spoon, remove the vegetables from the stock and transfer to a food processor fitted with the steel blade.
5. Boil the remaining liquid until only 1 tablespoon remains. Add that reduced liquid to the veggies and process until smooth.
6. Add the flour, baking powder, eggs, and salt and pepper to taste, and pulse until smooth.
7. Transfer to the prepared casserole dish.
8. When ready to bake, arrange the pecans as desired and sprinkle them with sugar
9. Place the casserole dish in the center of the oven and bake, uncovered, until it puffs up and turns golden, about 30 minutes.