Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

This comforting casserole gets silky, nutty flavor from schmaltz, aka rendered chicken fat.

Recipe by Scott Peacock
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
50 mins
total:
2 hrs 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper, allowing the parchment to extend about 1 inch above the edge of the pan. Wrap foil tightly around the outside of the pan to prevent any leaking. Set inside a shallow baking pan. Set pans aside.

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  • In a 12-inch skillet heat 1 tablespoon schmaltz over medium heat. Add rutabaga; season with salt and pepper and nutmeg. Cook and stir for 7 minutes. Add squash and sweet potato; cook for 10 minutes more or until vegetables are tender, stirring frequently. Remove from skillet. Add remaining fat to skillet. Add onion. Cook and stir for 4 to 5 minutes or until tender; add chard leaves and cook until tender (4 to 5 minutes). Remove from skillet to a colander set over a bowl. Press out liquid. If desired, add chard stems to skillet. Cook and stir for 5 minutes or until tender.

  • In a large bowl whisk together the eggs, oil, parsley, crackers, and 1/2 teaspoon salt until well-combined.

  • Place the chard mixture in the bottom of the prepared pan. Top with half of the rutabaga mixture, then prunes. Top with remaining rutabaga mixture. Carefully pour the egg mixture over layers. Sprinkle with chard stems, if using. Bake for 1 1/4 hours or until set in the center (160°F). Remove and cool in pan for 15 minutes. Remove foil and sides of pan. Peel away parchment paper. Serve warm or at room temperature.

Nutrition Facts

246 calories; fat 15g; cholesterol 157mg; saturated fat 3g; carbohydrates 21g; mono fat 9g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 8g; vitamin a 10689.8IU; vitamin c 38.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.3mg; folate 53.6mcg; vitamin b12 0.4mcg; sodium 341mg; potassium 667mg; calcium 101mg; iron 2.6mg.
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