Rutabaga-Potato Casserole
25
25
Ingredients
| 2 | pounds |
rutabagas
peeled and diced |
|
| ½ | pound |
potatoes
peeled and diced |
|
| 4 | cups |
water
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
bread crumbs
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| ⅓ | cup |
corn syrup, dark
|
|
| ¼ | cup |
butter
melted |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
allspice
ground |
* |
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
white pepper
|
* |
| 3 | tablespoons |
butter
melted |
Directions
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 ½ cup of cooking liquid.
Beat in flour, bread crumbs, cream, syrup, ¼ 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.
