*  Exported from  MasterCook  *
 
                         RUTABAGA-POTATO CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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