Rutabaga Casserole

DeannaK

This is a favorite of mine that my mother-in-law makes every Thanksgiving and Christmas.. actually, I think I asked her to make it this last Easter too.. I absolutely love her dish - especially that it's a "family" recipe that was handed down to her. The problem is, it has butter in it.. and not just a little "dab."

Anyway, I re-invented it this afternoon and had some with my lunch.. it's fabulous, so I thought I'd share. You can find the nutrition info at the end of this post, and I put it in the database as "Rutabaga Casserole - Lite."

Rutabaga Casserole

1 1/2 Cups Mashed Rutabaga
1 Cup Natural, No Sugar Added Applesauce
1/4 Cup Pure Cane Brown Sugar (I used C&H)
2 Tbsp Flour
Juice of 1 Lemon (small-ish)
Salt*** & Pepper to taste.. it doesn't take much pepper to give this dish a "bite," so be careful.

Non-stick spray

***Nutrition facts do not include salt in the sodium count.

Directions: Peel & dice rutabaga(s), then boil or steam until tender enough to mash with a fork. Mash to desired texture.. I like a few lumps in mine, but some may prefer it smoother.

Preheat oven to 350°F

Measure 1 1/2 cups rutabaga into a small/med. bowl. Squeeze lemon juice into bowl. Add in the applesauce, brown sugar and flour - mix well. Add salt & pepper to taste (I used a 1/4 tsp sea salt in the water when I boiled the rutabaga, so I didn't need to add any salt afterward).

Spray oven-safe baking dish with non-stick spray - just enough to coat evenly. Scoop mixture into baking dish and heat in the oven for about 20 mins.. or just until bubbly, and *slightly* browning on top. Let sit for about 5 mins. before serving - it's hot!

Serving Size - 1/4 dish:

Calories137
Total Fat 1g
Saturated 0g
Trans 0g
Sodium 18mg
Potassium 373mg
Carbs 37g
Fiber 3g
Sugars 27g
Protein 2g

Vit A - 0%
Vit C- 130%
Cal - 5%
Iron - 3 %

DeannaK

This is a favorite of mine that my mother-in-law makes every Thanksgiving and Christmas.. actually, I think I asked her to make it this last Easter too.. I absolutely love her dish - especially that it's a "family" recipe that was handed down to her. The problem is, it has butter in it.. and not just a little "dab."

Anyway, I re-invented it this afternoon and had some with my lunch.. it's fabulous, so I thought I'd share. You can find the nutrition info at the end of this post, and I put it in the database as "Rutabaga Casserole - Lite."

Rutabaga Casserole

1 1/2 Cups Mashed Rutabaga
1 Cup Natural, No Sugar Added Applesauce
1/4 Cup Pure Cane Brown Sugar (I used C&H)
2 Tbsp Flour
Juice of 1 Lemon (small-ish)
Salt*** & Pepper to taste.. it doesn't take much pepper to give this dish a "bite," so be careful.

Non-stick spray

***Nutrition facts do not include salt in the sodium count.

Directions: Peel & dice rutabaga(s), then boil or steam until tender enough to mash with a fork. Mash to desired texture.. I like a few lumps in mine, but some may prefer it smoother.

Preheat oven to 350°F

Measure 1 1/2 cups rutabaga into a small/med. bowl. Squeeze lemon juice into bowl. Add in the applesauce, brown sugar and flour - mix well. Add salt & pepper to taste (I used a 1/4 tsp sea salt in the water when I boiled the rutabaga, so I didn't need to add any salt afterward).

Spray oven-safe baking dish with non-stick spray - just enough to coat evenly. Scoop mixture into baking dish and heat in the oven for about 20 mins.. or just until bubbly, and *slightly* browning on top. Let sit for about 5 mins. before serving - it's hot!

Serving Size - 1/4 dish:

Calories137
Total Fat 1g
Saturated 0g
Trans 0g
Sodium 18mg
Potassium 373mg
Carbs 37g
Fiber 3g
Sugars 27g
Protein 2g

Vit A - 0%
Vit C- 130%
Cal - 5%
Iron - 3 %

ohthatbambi

Hmmm, we always joke about rutabagas here. Maybe I ought to buy some and make this!!!!

DeannaK

the taste/texture ends up being somewhat similar to sweet potatoes.. i never thought i'd like rutabaga, but i love this! my husband wasn't keen on the tartness of the lemon, so you might want to add just a little at a time and use your judgement there. everything else was good though.

my mother in law's secret to a good rutabaga - the bigger the better. the smaller they are, the stronger the taste.