Rutabaga-potato Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
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 tsp: Salt,
1/2 tsp: Ground allspice,
1/2 tsp: Ground nutmeg,
1/2 tsp: Ground ginger,
1/4 tsp: White pepper,
3 tbsp: Butter, melted
Directions:
(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 300F. 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.
Source from luhu.jp
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 300F. 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.
Source from luhu.jp