Cheesy Carrot Rutabaga Ring

Carrot Rutabaga Ring

This recipe is based on a dish from McCall’s Cooking School.  My mother enhanced the original with garlic and Parmesan cheese—everything’s better with garlic and Parmesan, right?  It is now a holiday favorite, enjoyed even by carrot haters!

Despite its fond place in our hearts, I had never made the dish,  intimidated by chopping up the rutabaga—aren’t they supposed to be tough?  Recently, friends from Rare Earth Farm, one of my CSAs (see 10 Reasons to Join a CSA) gave me extra carrots and a couple rutabagas that had made it through the winter.  It was fate.

If you try to eat local in Wisconsin, early spring is a challenge.  My fresh stores were down to a few carrots, a bag of beets and some graying cabbages!  In the end, cutting the rutabaga wasn’t difficult at all–don’t know if that if it had softened with age or if I was needlessly worried!  And with two veggies in the casserole, a big helping can equal (a delicious!) two servings of our five-a-day.

Cutting Rutabaga

Cubing Rutabaga

With Mother’s Day coming, wouldn’t a ring with orange and golden cubes, enrobed in cheese and garlic be a beautiful addition to the table?

Carrot Rutabaga Ring with Chicken and Rice

Cheesy Carrot and Rutabaga Ring


  • 1 rutabaga, cubed (a scant 4 cups of 1/3” cubes—make up with extra carrots if short)
  • 1 t salt
  • 2 lb carrots, cubed (a scant 4 cups of 1/3” cubes)
  • 1/8 t pepper
  • 1/4 c butter melted
  • 1/2 c Parmesan cheese
  • 1 T Garlic powder
  • 1/4 c chopped fresh parsley (or 2 T dried)
  • Additional parsley for garnish (optional)


1. Boil carrot and rutabaga cubes 15-20 minutes until tender.

Boiling Carrot and Rutabaga Cubes

2.  Drain veggies and heat in saucepan to evaporate excess water.

3.  Add salt, pepper, Parmesan, garlic, parsley   Toss to combine and adjust seasonings to taste.

4.  Pack into greased ring mold.  Cover with aluminum foil and bake for 15 minutes at 400.

To unmold, set a plate on top of the ring, then flip plate and mold over as a unit. Remove ring. (Not as hard as it sounds.)  Place additional parsley in center of ring as garnish (optional).


17 thoughts on “Cheesy Carrot Rutabaga Ring

  1. Freeda Baker Nichols

    Lovely! I plan to try this. We have some dear friends we met in the military who introduced us to rutabagas. We now live several states apart, but keep in touch. There’s a standing joke between us about rutabagas.This will be a delightful dish, I’m sure.

  2. pencilkitchen

    This is the type of food I label “brave”… But i’m sure they’re awesome with some of that meat!

  3. promenadeplantings

    I’ve just lost my comment – arrgghh!
    anyway, I love carrots and swede, a lovely combination! But putting it all in a rinng with garlic and parmsean sounds even better. I’m going to bookmark it fo rnext winter and hopefully persuade my OH that swede is delcious! Thank you 🙂

  4. Freeda Baker Nichols

    Inger, I cooked the Cheesy Carrot Rutabaga Ring dish and the family loved it except for the two-year-old, who refused a bite of the rutabaga. :). It was a colorful dish. Tasty. My daughter said she has viewed your blog, after I told her about it. You have a very nice blog.

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