RUTABAGA BAKE

6 cups (1.5 L) cubed peeled rutabaga
3 tbsp (40 mL) butter, divided
1/2 cup (125 mL) finely chopped onion
1 cup (250 mL) shredded cheddar cheese
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1/8 tsp (0.5 mL) nutmeg
1/2 cup (125 mL) shredded cheddar cheese
1/2 cup (125 mL) soft fresh bread crumbs
1 tbsp (15 mL) butter, melted

Cook rutabaga in boiling salted water until tender; drain. Add 2 tbsp (25 mL) butter and mash with a potato masher until smooth. Melt remaining 1 tbsp (15 mL) butter in a small frypan over medium heat. Add onion and saute until softened, about 5 minutes. Add onion, 1 cup (250 mL) cheese, salt, pepper and nutmeg to mashed rutabaga; stir to combine. Spoon mixture into a greased shallow 2 quart (2 L) baking dish. Sprinkle with 1/2 cup (125 mL) cheese. Combine bread crumbs and melted butter; sprinkle over cheese. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, uncovered, at 350ºF (180ºC) for 45 minutes or until lightly browned and heated through. Serves 8.

Nutritional analysis per serving:
198 Calories, 13.2 g fat, 7.3 g protein, 13.9 g carbohydrate, 2.6 g fibre, 364 mg sodium

 
Last updated on July 13, 2018