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.

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