Cooktop Cove: How to make low-carb twice baked rutabaga
By Robin Donovan
Rutabagas, also called swedes, are among the unsung heroes of the root vegetable world. Raw, they can be somewhat bitter, but cooking develops their slightly sweet, yet savory and nutty flavor. They are low in both calories and carbs, but a hint of starchiness makes them a great stand-in for potatoes. The recipe below will turn your into a fan.
Here, rutabaga gets a similar treatment to your favorite twice-baked potatoes. To cut down on cooking time, we do our first “bake” in the microwave. Then the rutabaga gets mashed with cheddar cheese, bacon, butter and cream—just like the best mashed potatoes. Finally, they’re baked in the oven for a bubbly, browned topping.
Low-Carb Twice-Baked Rutabaga
4
10 minutes
25 minutes
35 minutes
2 small rutabagas, peeled and cut into 1-inch cubes
1 ½ cups shredded sharp cheddar, divided
4 slices bacon, cooked until crisp and crumbled
2 tablespoons unsalted butter
½ cup heavy cream
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Preheat the oven to 350ºF.
In a microwaveable bowl, combine the rutabaga with ¼ cup water. Cover the bowl with plastic wrap and heat on high for 3 minutes. Remove the bowl from the microwave, stir the rutabaga, cover again and microwave for 3 more minutes or until the rutabaga is tender.
Run the rutabaga through a ricer or mash it with a potato masher. Stir in 1 cup of the cheese along with the bacon, butter and cream, and season with salt and pepper to taste.
Divide the mixture among 4 (6-ounce) ramekins. Sprinkle the remaining ½ cup cheese over the tops. Bake in the preheated oven until the cheese is melted and bubbling, about 20 minutes. Serve garnished with the chives.