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Rutabaga-potato casserole

Yield: 8 Servings

Ingredients:

• 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 ts Salt
• 1/2 ts Ground allspice
• 1/2 ts Ground nutmeg
• 1/2 ts Ground ginger
• 1/4 ts White pepper
• 3 tb Butter

Instructions:

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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