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Rutabaga-potato casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Vegetables |
| Yield: |
8 |
| 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 |
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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. |
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