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A close-up image of a golden-brown apple pie in a rustic metal pan. The pie, akin to a recipe for rutabaga casserole, is topped with thinly sliced apples and baked to crisp caramelization. It rests on a table, partially covering a black and white fabric.
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Breakfast Rutabaga Casserole

Perfectly-caramelized onions join with thinly sliced rutabagas for a delectable spin on a traditional Swiss dish, and the whole thing gets coated with eggs for a perfectly nutritious and cheap breakfast. This serves anywhere from two to four people (six with other sides), depending on the size of your rutabaga. I serve it with a salad.
Course Breakfast
Cuisine Swiss
Keyword recipe for rutabaga casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 90kcal
Author Ksenia Prints

Ingredients

  • 2 tablespoons Earth Balance or other vegan margarine or butter
  • 1 rutabaga
  • 1 onion
  • 3 eggs
  • salt and freshly ground pepper  to taste

Instructions

  • Peel your rutabaga and slice it into thin crescent slices. Slice the onion thinly as well.
  • Preheat an oven-safe pan to medium heat (I like a heavy le creuset or a cast iron pan for this). Add margarine/butter and oil, and when it's melted add the onion slices. Let onions saute for 10 minutes, until they have turned golden and begun to brown. Remove onions into a small bowl.
  • Layer rutabaga slices in the pan in one layer, then top with caramelized onions, and then finish with another layer of rutabaga slices (I don't like to go for more than two layers, because then the rutabaga slices in the middle don't caramelize; use two pans if need be). Cover with a lid and cook for 10-15 mins on medium heat, until rutabaga slices in the bottom have browned and the slices in the middle have steamed through.
  • Preheat oven to 375F on the grill setting.
  • Once the rutabagas in the bottom are nice and brown, pour three whisked eggs on the rosti - but make sure the rutabaga is very brown before doing so, because the caramelization is the best part. Transfer dish to the oven and cook for about 5 minutes, checking often, until the eggs have set and browned a bit in the top.
  • Sprinkle with salt and pepper and serve with a side salad.

Nutrition

Calories: 90kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 70mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 1mg