It may not be the most attractive vegetable in the produce aisle, but the rutabaga (also known as the swede) has a lot to offer behind that rough and ready exterior!
A rich source of beta-carotene, rutabaga is also packed with vitamins and minerals including vitamin C, calcium and iron.
It’s one of those veggies that has quite a pronounced ‘vegetable flavour’ (if you know what we mean!) – with almost cabbage-y undertones. Our little ones have always loved it – that being said, we’ve introduced it early to all five of our children, so they’ve grown up eating it.
In our experience, people who don’t like rutabaga tend to be those who were introduced to it as adults and have never learned to appreciate its distinctive flavour!
The recipe we’re sharing with you today combines rutabaga with white potato – a mixture that somewhat mellows out the stronger flavour of the rutabaga. Ideal from around 6 to 7 months, this recipe produces a tasty dish that can be served all by itself, or as a side dish for older babies (or other family members – we ALL enjoy this one!).
The dish can be served ‘chunky’ (as shown) for older babies and toddlers, mashed (to give texture) for babies just getting to grips with lumps – or pureed to a wonderfully smooth texture for beginners.
It also freezes well…
…so if you don’t intend sharing this with your tiny diner, simply freeze it in individual portions for future use.
To Make Baby’s Rutabaga and Potato Bake You Will Need…
1/2 medium rutabaga (swede), peeled and diced
1 large red potato, peeled and diced
1 tbsp flour
pinch freshly ground black pepper (optional)
6 fl oz (3/4 cup) milk – use whole milk, breast milk* or formula
2 tbsp cream cheese
3 to 4 tbsp grated Cheddar cheese
*Do not freeze this dish if you make it with previously frozen breast milk.
Preheat the oven to 350 deg F (180 deg C).
Bring a large saucepan of water to the boil.
Add the diced rutabaga and return to the boil.
Cook for 2 mins, then add the diced potato and cook for a further minute.
Drain.
Place the flour and the freshly ground black pepper (if using) into another saucepan and stir in the milk, whisking to remove any lumps.
Bring to the boil, stirring constantly, then cook for a couple of minutes until the mixture thickens.
Turn off the heat, then add the cream cheese and stir until melted.
Mix the rutabaga/potato dice with the sauce.
Grease a small oven-proof dish, pour in the rutabaga/potato mixture and cover.
Place in the oven and cook for 50 mins.
Remove from the oven, uncover, and top with the grated cheese.
Return to the oven, uncovered, and cook for 10 to 15 mins more, until the cheese is melted and golden and the veggies are tender.
Cool and serve.
More rutabaga baby food recipes
More white potato baby food recipes
When can my baby eat cheese?