Rutabaga-Potato Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Rutabagas - peeled and diced
1/2 lb	227g / 8oz	Potatoes - peeled and diced
4 cups	948ml	Water
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	73g / 2.6oz	Bread crumbs
1/3 cup	78ml	Whipping cream
1/3 cup	109g / 3.8oz	Dark corn syrup
1/4 cup	49g / 1.7oz	Butter - melted
2		Eggs - beaten
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	White pepper
3 tablespoons	45ml	Butter - melted

Recipe 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.

Source:
Natalie Frankel

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