(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
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 182 (41%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 295mg||91 %|
|Sodium 1199.3mg||41 %|
|Potassium 236.2mg||6 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 47.2g|
|Protein 16.3g||23 %|
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Calories per serving: 446
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