You must make this broccoli pie recipe. It has a lovely Cheddar cheese crust and is similar to a quiche in certain ways.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds rutabaga, peeled and cut into 1/2-inch chunks
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 1 teaspoon ground black pepper
Instructions
- Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 650 mg |
| Sugars | 16 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
First off, Thank you for such an easy recipe. I’ve never eaten or cooked rutabaga and this was perfect! I added a bit more butter, salt and pepper. It tasted like a less sweet, sweet potato. I would definitely make this again!