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Name: Rutabaga-Potato Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 c Water; 1/4 c Butter melted; 2 Eggs beaten; 1 ts Salt; 1/2 ts Ground ginger; 1/2 lb Potatoes, peeled and diced; 1/3 c Whipping cream; 1/2 c Bread crumbs; 1/2 ts Ground nutmeg; 1/3 c Dark corn syrup; 2 lb Rutabagas, peeled and diced; 1/4 ts White pepper; 1/2 c All-purpose flour; 3 tb Butter melted; 1/2 ts Ground allspice

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INGREDIENTS

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

INSTRUCTIONS

(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

NOTES

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Rutabaga-Potato Casserole

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

(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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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 8 Servings

Calories: 446
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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