Rutabaga-Potato Casserole

8 Servings

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Rutabaga-Potato Casserole Ingredients

2 lb Rutabagas, peeled and diced	2 Eggs, beaten
1/2 lb Potatoes, peeled and diced	1 ts Salt
4 c Water	1/2 ts Ground allspice
1/2 c All-purpose flour	1/2 ts Ground nutmeg
1/2 c Bread crumbs	1/2 ts Ground ginger
1/3 c Whipping cream	1/4 ts White pepper
1/3 c Dark corn syrup	3 tb Butter, melted
1/4 c Butter, melted

Instructions for Rutabaga-Potato Casserole

(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 300F. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 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, 1.5-2 hours or until lightly browned. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: PotatoCuisine: Uncategorized