Dave’s Rutabaga Soufflé Recipe

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I serve this dish at Thanksgiving, Christmas and Easter. It is always a huge hit. The addition of mascarpone cheese was just done at Easter and it really makes it. It also allowed me to reduce the amount of cream so even better. This is an easy level recipe that I hope you enjoy!

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Servings: 10
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Ingredients

Cost per serving $0.52 view details

Directions

  1. Peel and chop the rutabaga into small cubes. (This allows for quicker cooking and easier mashing)
  2. Place chopped rutabaga into a large pot and cover with water.
  3. Place pot on burner and cook until soft approx. 10 minutes of boiling.
  4. Strain and return to pot. Add butter and mash thoroughly.
  5. Add the mascarpone cheese and mix thoroughly again.
  6. Add the garlic, nutmeg and seasoned salt and mix.
  7. Add the cream and mix thoroughly.
  8. Spoon the rutabaga mixture into a shallow baking dish and sprinkle with paprika.
  9. Bake for 15 minutes at 325®F uncovered.
  10. Remove and let stand for 5 minutes.
  11. Rutabaga is ready to serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 81g
Recipe makes 10 servings
Calories 90  
Calories from Fat 64 71%
Total Fat 7.26g 9%
Saturated Fat 4.88g 20%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 397mg 17%
Potassium 236mg 7%
Total Carbs 6.05g 2%
Dietary Fiber 1.7g 6%
Sugars 3.7g 2%
Protein 1.09g 2%
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