| 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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