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Rutabaga Potato Casserole

Recipe name:
Rutabaga Potato Casserole

Recipe category:
Casseroles

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Recipe details: Rutabaga-Potato Casserole

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

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Rutabaga Potato Casserole

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