Rutabaga-potato casserole Recipe

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Rutabaga-potato casserole

Artist:	_	Yield:	8
Categories:	Casseroles, Entrees, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	(from "scandinavian cooking" by beatrice ojakangas.
2	Hp books, fisher publishing inc., tucson).
3	In a large saucepan, combine rutabagas, potatoes and water.
4	Bring to a boil; cook over low heat 25 minutes or until tender.
5	Drain, reserving liquid.
6	Mash rutabagas and potatoes until smooth.
7	Butter a shallow, 2-quart casserole dish; set aside.
8	Preheat oven to 300°F.
9	In large bowl, beat potato mixture on high speed, adding ?cup of cooking liquid.
10	Beat in flour, bread crumbs, cream, syrup, ?cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
11	Beat until light and fluffy.
12	Spoon into prepared casserole dish.
13	Use a spoon to smooth top.
14	Drizzle with 3 tablespoons melted butter.
15	Bake, uncovered, 1.5-2 hours or until lightly browned.