What is a rutabaga, you ask? The bulbous root vegetable is similar to a turnip, with a sweeter and milder flavour, making it an excellent partner for sweet potatoes. Rutabagas also pack a nutritional punch, rich in vitamin C, fibre and potassium. That brings us to this oh-so-comforting casserole recipe that’s frankly a cold-weather must.
Cutting the rutabagas a bit thinner than the sweet potatoes accounts for their longer cooking time and ensures the veggies cook evenly, resulting in a tender, earthy and creamy side that’s a great accompaniment to a sumptuous roast, roast chicken or fish dish. Fall flavours come together in all their glory. Are you ready for it?
Rutabaga and Sweet Potato Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 8 to 10
⅓ cup butter, cut into small cubes
⅓ cup flour
1 Tbsp fresh thyme leaves
1-½ tsp salt
1 tsp pepper
3 cups whole milk
2 medium sweet potatoes, peeled and sliced (about ¼-inch thick)
1 small onion, thinly sliced (about ⅛-inch thick)
1 small rutabaga, peeled and thinly sliced (about ⅛-inch thick)
1. Heat oven to 375°F. Grease a 2L baking dish with butter.
2. Melt butter over medium heat in a non-stick skillet. Add flour, thyme, salt and pepper and whisk constantly for 1 minute. Pour in milk in three additions, whisking until thickened each time. Remove from heat.
3. Lay about half the sweet potatoes in an even layer into prepared dish. Top evenly with half the onion.
4. Pour and spread ⅓ of milk mixture over the vegetables. Layer with rutabaga and remaining onion, followed by another ⅓ of milk mixture. Top with remaining sweet potato and milk mixture, spreading to cover.
5. Bake until top is golden and vegetables are tender when pierced with a paring knife, about 60 to 70 minutes, covering with foil if top is browning too quickly.
6. Let stand 10 minutes before serving.