Twice Baked Rutabagas
The Cooking Bride original
- 2 small rutabagas peeled, cut into 1-inch cubes
- 4 slices cooked bacon chopped
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ cup heavy cream
- 2 green onions sliced, divided
- 12 ounces sharp cheddar grated, divided
- Salt and pepper to taste
Preheat oven to 350 degrees.
Place rutabaga in a large microwavable bowl. Add 2-3 tablespoons of water to the bowl. Cover loosely with a lid or plastic wrap and microwave on high about 3 minutes. Stir the rutabaga, cover again, and microwave for 4 more minutes or until rutabaga is fork tender.
Mash rutabaga using a potato masher or ricer. (I prefer a ricer or running it through a food mill a couple times to get out all the lumps.)
Add the bacon, butter, garlic powder, and heavy cream. Add the green onions and cheese, reserving a small amount of both for garnishment. Stir to combine. Season with salt and pepper.
Spoon the rutabaga mixture into (4) six-ounce ramekins. Top each with reserved cheddar cheese. Bake for 20 minutes until the cheddar on top is melted and bubbly.
Garnish with reserved green onion, if desired.