A soft and fluffy turnip puff made with mashed rutabaga, butter, eggs, flour, brown sugar and baking powder. This inexpensive holiday side dish can be assembled ahead, frozen before baking, then thawed and baked fresh for Thanksgiving or Christmas dinner.
Peel the waxed skin from the rutabaga and cut the rutabaga into cubes.
Place the cubed rutabaga in a large pot and cover with water. Boil until completely fork tender, then drain well.
Mash the cooked rutabaga with 3 tablespoons of butter. Measure approximately 3 cups of mashed rutabaga. A little extra can be used without increasing the remaining ingredients.
Stir the beaten eggs into the mashed rutabaga.
Add the flour, brown sugar, baking powder, salt and black pepper. Mix well until evenly combined.
Butter an 8x8-inch baking dish and spread the turnip mixture evenly into the dish.
Top with buttered breadcrumbs and a sprinkle of paprika if desired, or leave the top plain.
Bake at 375°F for about 25 minutes, until the turnip puff is set and heated through.