Rutabaga-Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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From Scandinavian Cooking by Beatrice Ojakangas. Ingredients:
2 lbs rutabagas, peeled and diced |
1/2 lb potato, peeled and diced |
4 cups water |
1/2 cup all-purpose flour |
1/2 cup breadcrumbs |
1/3 cup whipping cream |
1/3 cup dark corn syrup |
1/4 cup butter, melted |
2 eggs, beaten |
1 teaspoon salt |
1/2 teaspoon ground allspice |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon white pepper |
3 tablespoons butter, melted |
Directions:
1. In a large saucepan, combine rutabagas, potatoes and water.
2. Bring to a boil; cook over low heat 25 minutes or until tender.
3. Drain, reserving liquid.
4. Mash rutabagas and potatoes until smooth.
5. Butter a shallow, 2-quart casserole dish; set aside.
6. Preheat oven to 300°F.
7. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
8. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
9. Beat until light and fluffy.
10. Spoon into prepared casserole dish.
11. Use a spoon to smooth top.
12. Drizzle with 3 tablespoons melted butter.
13. Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.
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