Rutabaga-potato casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Rutabagas, peeled and diced |
| ½ | pounds | Potatoes, peeled and diced |
| 4 | cups | Water |
| ½ | cup | All-purpose flour |
| ½ | cup | Bread crumbs |
| ⅓ | cup | Whipping cream |
| ⅓ | cup | Dark corn syrup |
| ¼ | cup | Butter, melted |
| 2 | Eggs, beaten | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | White pepper |
| 3 | tablespoons | Butter, melted |
Directions
(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.)
In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300'F. In large bowl, beat potato mixture on high speed, adding ½ cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, ¼ cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1½-2 hours or until lightly browned.