| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables, Roots | 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, melted |
INSTRUCTIONS
(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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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