Rutabaga And Carrot Puff

Ingredients

• Servings: 6
• 4 carrots, peeled and cut into 1/2-inch chunks
• 1 rutabaga, peeled and cut into 1/2-inch chunks
• 1/2 onion, chopped
• 1 1/2 cups chicken stock
• 1/4 cup butter, divided
• 1 tablespoon brown sugar
• 1 pinch freshly grated nutmeg
• 2 eggs, slightly beaten
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons baking powder
• salt and ground black pepper to taste
• 1/2 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 10 hrs 5 mins


• combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
• transfer vegetables using a slotted spoon to a food processor or blender. continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. add reduced broth mixture to vegetables in food processor; blend until very smooth. transfer mixture to a bowl and cool to room temperature.
• stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
• melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. spread buttered pecans around the edge the vegetable mixture, creating a border. cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• bring vegetable mixture to room temperature, about 30 minutes before baking.
• preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from casserole dish.
• bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.