Rutabaga Puff with Roasted Sunchoke Chips

Vegan Christmas Sides!

Today, you'll discover how to prepare a delicious rutabaga puff with roasted sunchoke chips.

It's creamy, filling, and really flavorful.

Rutabaga is this big, bulky vegetable that leaves many people puzzled: how do you cook it? how does it taste? and what can you do with it?

That's exactly what you'll learn in this recipe.

You can watch the full recipe on YouTube (link below).

This recipe is part of our series on "Vegan Christmas Sides".

In the other videos, you'll discover how to make mashed Brussels sprouts, a vegan stuffing, and baked potatoes!

Enjoy!

Recipe Author

This recipe is from plant-based chef Steve Lynn.

You can learn more about him on his blog "Veggie Village" or on Instagram.

Instagram: @stevelynn_veggievillage

Website: www.veggievillage.net

Ingredients

420 g (14.8 oz) rutabaga (cubed)

1 vegan egg

¼ cup vegan cream

30 g (1.05 oz) butter

½ tsp baking powder

2 tbsp     rice flour

Nutmeg

3-4 sunchokes

Oil

Salt and Pepper

Instructions

Preparing the sunchoke chips

1. Heat the oven until 160 °C (320°F)
2. Finely slice sunchokes, add the thin slices into a bowl.  
3. Toss with a bit of oil and salt and pepper and spread evenly onto a baking tray and put them into the hot oven for about 30 minutes or until the edges start to brown.  
4. Toss every 10 minutes to ensure even cooking.

Preparing the rutabaga puff

1. Peel the rutabaga and cut it into chunks, then boil it in salted water until soft.
2. Heat up the oven to 190 C° (375 °F).
3. Once the rutabaga is soft, drain and add to a blending container. Add cream and butter and using a stab mixer blend until very smooth.
4. Once it’s smooth, add in the vegan egg, rice flour, baking powder, nutmeg, and salt and pepper.
5. Mix everything by hand until well combined.
6. Place the mixture into a casserole dish and bake for about an hour or until golden brown.
7. Sprinkle the roasted sunchokes on top before serving.